Best 6 Jicama Citrus Salad Recipes

Jicama Citrus Salad: A Refreshing Medley of Sweet, Tangy, and Crunchy Flavors

Tantalize your taste buds with our delightful Jicama Citrus Salad, a vibrant blend of fresh jicama, tangy citrus fruits, and a hint of spice. This salad offers a symphony of flavors and textures, with the sweet and crisp jicama playing the lead, complemented by the vibrant acidity of oranges, grapefruit, and lime. A touch of chili powder adds a subtle warmth, while fresh cilantro brings a burst of herbal freshness. Dive into this refreshing salad as a light and healthy appetizer or side dish, or enjoy it as a zesty main course for a satisfying and nutritious meal. With its vibrant colors, enticing aromas, and explosion of flavors, our Jicama Citrus Salad is sure to be a hit at your next gathering or as a refreshing addition to your weekday lunch routine. Explore our collection of recipes and discover variations of this salad, including a zesty Jicama Orange Salad with a honey-lime dressing, a tangy Jicama Grapefruit Salad with avocado and mint, and a savory Jicama Salad with Roasted Chicken and a creamy cilantro dressing.

Here are our top 6 tried and tested recipes!

JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE

Jicama and Orange Salad with Citrus-Cumin Vinaigrette image

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

2 oranges
1 jicama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette

Steps:

Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g

JICAMA CITRUS SALAD

Jicama Citrus Salad image

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA-CITRUS SALAD

Jicama-Citrus Salad image

Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 9

Ingredients

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks
1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds

Steps:

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g

JICAMA, BELL PEPPER, AND CITRUS SALAD

Jicama, Bell Pepper, and Citrus Salad image

From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.

Provided by Kathy

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs jicama, peeled, then cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 large cucumber, seeded and chopped
1 navel orange, peeled, then sliced crosswise into chunks
1/2 cup chopped fresh cilantro
1/3 cup lime juice (about 3 limes)
1 pinch cayenne pepper
1 pinch paprika
kosher salt

Steps:

Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
Pour lime juice over top.
Sprinkle with cayenne and paprika. Add salt to taste.
Let sit 1/2 hour before serving.

JICAMA-CITRUS SALAD

Jicama-Citrus Salad image

Shake things up with this sangria-flavored salad spiked with wine or apple juice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
1/4 cup dry red wine or apple juice
2 tablespoons honey
2 tablespoons orange juice
3 large oranges, peeled, sectioned
2 red grapefruit, peeled, sectioned
1 medium jicama, peeled, cut into 1/2-inch cubes (1 1/2 lb)

Steps:

In tightly covered container, shake oil, wine, honey and orange juice until well blended.
On individual salad plates, arrange oranges, grapefruit and jicama (or mix in large bowl). Serve with dressing.

Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg

JICAMA-CITRUS SALAD

Jicama-Citrus Salad image

Shake things up with this sangria-flavored salad spiked with wine or apple juice.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
1/4 cup dry red wine or apple juice
2 tablespoons honey
2 tablespoons orange juice
3 large oranges, peeled, sectioned
2 red grapefruit, peeled, sectioned
1 medium jicama, peeled, cut into 1/2-inch cubes (1 1/2 lb)

Steps:

In tightly covered container, shake oil, wine, honey and orange juice until well blended.
On individual salad plates, arrange oranges, grapefruit and jicama (or mix in large bowl). Serve with dressing.

Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg

Tips:

To select the ripest jicama, look for one that is firm and has a smooth, unblemished skin.
Use a sharp knife to peel and slice the jicama. This will help to prevent the jicama from becoming stringy.
If you are using a citrus fruit that has a thick peel, such as an orange or grapefruit, you can use a zester to remove the zest before juicing the fruit.
To make the salad dressing, whisk together the olive oil, lime juice, honey, and salt and pepper to taste.
To assemble the salad, combine the jicama, citrus segments, avocado, and red onion in a large bowl.
Drizzle the salad dressing over the salad and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This jicama citrus salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. The jicama and citrus fruits provide a sweet and tangy flavor, while the avocado and red onion add a creamy and crunchy texture. The salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a healthy and delicious salad recipe, this jicama citrus salad is a great option.