Jícama Salad with Oranges and Watercress

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.

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!

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Course: Salad

Cuisine: Healthy / holiday

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 to 8

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
• 1/4 cup cilantro or parsley leaves
• 4 to 6 ounces mixed baby greens
• Juice of 1/2 lime to 1 lime to taste
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon agave nectar or maple syrup
• 1/4 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.

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

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