Best 2 Pear And Jicama Salad Recipes

Calling all salad lovers! Get ready to embark on a culinary adventure with our delightful pear and jicama salad. This refreshing and vibrant dish is a harmonious blend of sweet, crunchy, and tangy flavors that will tantalize your taste buds. Featuring crisp and juicy pears, crunchy jicama, creamy goat cheese, and a zesty lime dressing, this salad is a perfect balance of flavors and textures.

But that's not all! This article also unveils two additional salad recipes that are equally enticing. The first is a delightful arugula salad with roasted pears and walnuts, where the peppery arugula pairs perfectly with the sweet, caramelized pears and crunchy walnuts. The second is a colorful quinoa salad with jicama, black beans, and corn, a hearty and wholesome salad that combines protein-packed quinoa with crunchy jicama, black beans, corn, and a tangy dressing.

Here are our top 2 tried and tested recipes!

PEAR-AND-JICAMA SALAD

Pear-and-Jicama Salad image

Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 lime
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pear, halved, cored, and thinly sliced
1 small jicama (about 12 ounces), peeled, quartered, and thinly sliced
1/2 cup fresh cilantro

Steps:

Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

PEAR AND JICAMA SALAD

Pear and Jicama Salad image

Provided by Marian Burros

Categories quick, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 large pears, peeled, cored and cut in julienne
1 medium jicama (about 1 pound), peeled and julienned
3 bunches watercress, washed and stems removed
2 tablespoons cider vinegar
4 tablespoons walnut oil
1 tablespoon snipped chives
Salt and freshly ground black pepper to taste
1 cup toasted walnuts, chopped

Steps:

In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 10 grams

Tips:

Choose ripe pears: To ensure the best flavor and texture, select pears that are ripe but still firm to the touch. Look for pears with a slight give when you gently press them.
Use fresh jicama: Fresh jicama has a crisp and slightly sweet flavor that pairs well with the pears in this salad. Avoid using jicama that is蔫 or has brown spots.
Don't overcook the jicama: Jicama should be cooked just until it is tender-crisp. Overcooking will make it mushy and less flavorful.
Use a sharp knife: A sharp knife will help you julienne the jicama and pears into thin, even strips. This will ensure that they cook evenly and look their best in the salad.
Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This will allow the flavors to meld and develop.
Serve the salad chilled: This salad is best served chilled, so it's a great option for a summer cookout or potluck.