This refreshing Jicama Salad blends crunchy jicama with juicy orange segments and cool cucumber for a light, vibrant dish. Finished with a squeeze of lemon juice and a dash of cayenne, it offers a balance of sweet, tangy, and spicy notes. This type of salad is popular in Mexican and Southwestern cuisines for its cooling properties and bold flavors, making it perfect for hot weather or as a crisp side for grilled meats. Its simplicity and bright presentation make it a standout on any summer table.
Ingredients
- 2 cups jicama (peeled and cubed)
- 1 orange (large, peeled and cubed)
- 1 cup cucumber (peeled and diced)
- 2 tbsp fresh lemon juice
- 1/4 tsp salt (or to taste)
- 1/8 tsp cayenne pepper (or to taste)
Instructions
Step 1: Prepare Ingredients
- Peel and cube the jicama.
- Peel and cube the orange.
- Peel and dice the cucumber.
Step 2: Combine & Season
- In a large bowl, combine jicama, orange, and cucumber.
- Squeeze fresh lemon juice over the mixture.
- Sprinkle with salt and cayenne pepper.
Step 3: Toss & Serve
- Toss gently to mix evenly.
- Serve immediately or chill before serving for a colder salad.
Tips
- Add chopped cilantro for fresh herbal flavor.
- Sprinkle Tajín instead of plain cayenne for a tangy-spicy finish.
- Add thinly sliced red onion for sharper flavor contrast.
- Mix in diced mango or pineapple for a sweeter tropical variation.
- Swap lemon for lime for a more traditional Mexican flavor.
- Add avocado cubes for creaminess (will increase calories).
- Serve chilled for the crispest texture.
- Add a drizzle of olive oil if you prefer a more traditional vinaigrette-style salad.
- Use blood orange or grapefruit for color contrast and complexity.
- Top with roasted pepitas (pumpkin seeds) for crunch.
Nutrition
Calories: 63kcalCarbohydrates: 15gProtein: 1gFat: 0.3gPolyunsaturated Fat: 0.1gSodium: 185mgPotassium: 310mgFiber: 4gSugar: 8gVitamin A: 190IUVitamin C: 32mgCalcium: 28mgIron: 0.4mg