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.

Recipe

Jicama salad with oranges and watercress

Jícama Salad with Oranges and Watercress

This colorful and crunchy 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!

5 from 1 vote

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Course: Main dish, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Jícama Salad with Oranges and Watercress, thanksgiving salad, vegan salad recipe

Prep Time: 15

Total Time: 15

Servings: to 8

Calories: 129kcal

Author: Veg Kitchen

Ingredients

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

US Customary - Metric

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

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Here are more Colorful Green Salads.
Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.

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