This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal — it's a lovely light salad for a vegan Thanksgiving dinner menu. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can't find jícama, use a large, crisp turnip — the goal is that same crisp, almost watery crunch that stands up well next to citrus.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Jícama. Adds a crisp, refreshing crunch somewhere between an apple and a water chestnut — substitute a large crisp turnip if jícama isn't available, and peel it the same way you would a turnip.
- Clementines or seedless oranges. Bring bright citrus sweetness that balances the peppery watercress and earthy jícama — clementines section more easily and have fewer membranes to deal with.
- Watercress. Adds a peppery bite — mostly leaves, with a bit of stem, is fine to include; arugula makes a good substitute if watercress isn't available, though it's slightly more bitter.
- Toasted pumpkin seeds. Add crunch and nutty flavor — toast them first for the best taste, and they tie in nicely with the fall/harvest theme of the salad.
- Lime juice. Ties the citrus and crunch together into a light, bright dressing — use it in addition to, not instead of, the orange for the best balance.
Variations
- Swap the greens. Baby spinach or arugula work well in place of the mixed baby greens.
- Add avocado. A few slices add richness and creaminess that contrasts nicely with the crunchy jícama.
- Swap the seeds. Toasted sliced almonds or pecans make a nice substitute for pumpkin seeds.
- Add pomegranate seeds. Their tart pop and jewel-toned color make this an especially festive holiday-table salad.
- Add a little heat. A very thin slice of jalapeño, seeds removed, adds an unexpected kick against the sweet citrus.
Tips for the Best Jícama Salad
- Cut the jícama into short, narrow strips. This gives the best texture and makes it easy to eat alongside the other ingredients in one bite.
- Toast the pumpkin seeds. A few minutes in a dry skillet, stirring often, brings out their flavor and adds a warm aroma that raw seeds don't have.
- Add lime juice to taste. Start with less and add more gradually to get the balance right between the citrus and the peppery watercress.
- Toss just before serving. This keeps the greens and watercress crisp rather than wilting under the dressing.
- Section the oranges over the bowl. This catches any juice that escapes and lets it become part of the dressing instead of going to waste on the cutting board.
Make Ahead & Storage
The jícama can be cut into strips and stored in the fridge in water for a day ahead to keep it crisp. Toast the seeds ahead of time too, but hold off on combining everything with the dressing and citrus until just before serving, since the greens and watercress will wilt if dressed too far in advance.
How to Serve
Serve as a bright, crunchy salad alongside a vegan Thanksgiving spread, or any fall harvest meal.
Recipe
JÃcama Salad with Oranges and Watercress
Ingredients
- 1 medium jÃcama peeled and cut into short narrow strips
- 3 to 4 clementines or other small seedless oranges sectioned
- 1 bunch watercress mostly leaves, some stem fine to include
- ¼ cup cilantro or parsley leaves
- 4 to 6 ounces mixed baby greens
- Juice of ½ lime to 1 lime to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave nectar or maple syrup
- ¼ cup toasted pumpkin seeds
Instructions
- Combine the jicama, orange sections, watercress, cilantro or parsley, and mixed greens in a serving bowl and stir together.
- Drizzle the lime juice, olive oil, and agave over the salad and toss again.
- Let stand for 15 minutes or so for the flavors to meld.
- Scatter the pumpkin seeds over the top and serve.
Nutrition (Estimate per Serving)
Here are more Colorful Green Salads.
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Rashmi says
I always like green salad, So I will try this.