Ensalada de Jícama
4 servings
Ensalada de Jícama is a crunchy Mexican salad tossed with lime juice and chili powder for a zesty flavor. Enjoy it as a refreshing side or a tasty snack.
Ingredients
- 1 large jícama
- 3 spring onions (sliced)
- 1 large carrot (cut into julienne sticks)
- 1 small cucumber (cut into thick sticks)
For the dressing
- 1 lime (juice)
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 3 tablespoons orange juice
- 1 teaspoon Tajín powder (or chili powder)
- ¼ teaspoon ground pepper
- ½ teaspoon salt (or more, to taste)
Instructions
- Wash and peel the jicama. Cut it into ¼ thick sticks and place in a large mixing bowl.
- Add carrots, cucumber, and spring onions to the bowl.
- Place all ingredients for the dressing in a small jar and close the lid.
- Shake the jar vigorously until the dressing is well-emulsified then pour it over the vegetables.
- Mix well to coat all vegetables, adjust salt to taste, and serve the salad immediately.
Notes
- Choose firm, heavy jícama with smooth skin, avoiding soft spots or mold.
- To prevent browning, toss jícama with lime or lemon juice.
- Experiment with slicing for your preferred texture – thin for delicacy or thick for crunch.
Nutrition Information
Serving: 1 serving | Calories: 236kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 505mg | Potassium: 636mg | Fiber: 16g | Sugar: 8g | Vitamin A: 3223IU | Vitamin C: 76mg | Calcium: 62mg | Iron: 2mg