This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely 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 jicama, use a large, crisp turnip. Photos by Hannah Kaminsky.
- 1 medium jícama, 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
- 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.
- Here are more Colorful Green Salads.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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