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A white bowl filled with jicama salad. Two serving spoons are in the salad bowl. A jar of dressing and a small plate of salad are in the background.

Crunchy Jicama Salad

A colorful, crunchy salad that's a perfect side dish for Mexican food
5 from 5 votes
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Course: Salad
Cuisine: Mexican
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6
Calories: 168kcal
Author: Anne Danahy, RD

Ingredients

  • 8 ounces jicama sticks or one small jicama (about 12 ounces)
  • 3/4 cup corn about 2 small ears, or use frozen corn
  • 1 medium sweet red pepper diced
  • 1 cup grape tomatoes cut in half
  • 1/4 cup diced red onion
  • 1/4 cup pepitos (roasted pumpkin seeds)
  • 2 cups baby spinach cut into slices
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup crumbled Cotija cheese

Southwest Salad Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons lime juice from 1 large lime
  • 1/2 teaspoon lime zest
  • 1 tablespoon honey or more to taste
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle powder or more to taste
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sea salt or to taste

Instructions

  • If using fresh corn, heat the grill to medium-high and grill the corn for about five minutes or until it's slightly charred on one side. Turn it over and grill for another three minutes on the other side.
    If using frozen corn, heat a saute pan over high heat. Spray the pan with cooking spray and spread the corn over the hot pan. Let it toast for about 30 seconds, then stir it to toast evenly for another 30 seconds. Remove it from the heat once it has brown spots. Set the pan aside and let it cool.
  • In a jar with a lid, combine the oil, oil, lime juice and zest, honey, mustard, cumin, chipotle chile and garlic powder, and salt. Cover and shake well to combine. Taste the dressing and adjust any seasonings. Set the dressing aside.
  • Cut the jicama sticks into cubes, about 3/4 inches in size.
    If using a whole jicama, peel the tan skin with a sharp knife. Then, cut the jicama into slices about 3/4 inch thick. Cut the slices into sticks (about 3/4 inch wide, and then into cubes. See the photos in the post above for how to cut a jicama.
  • Cut the grape tomatoes in half, and the red pepper, and onion into dice-sized pieces. Slice the spinach into strips. Mince the cilantro.
  • Place the cooled corn in a large mixing bowl, and add the jicama cubes, red pepper, tomatoes, onion, sliced spinach, cilantro, and pepitas.
  • Pour the dressing over the salad and toss well to combine. Sprinkle the cotija cheese over the top.

Notes

This recipe is adapted from Cook's Country.
This tastes best served immediately after making it. If you want to prep ahead, you can:
  • Grill or toast the corn and let it cool.
  • Dice the jicama, tomatoes, onion, and red pepper.
  • Make the dressing.
Combine everything and add the dressing just before serving.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 156mg | Potassium: 328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 43mg | Calcium: 57mg | Iron: 1mg
https://cravingsomethinghealthy.com/southwest-chipotle-jicama-salad/

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