Best Jicama Citrus Salad Recipes

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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

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

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

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

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 AND WATERCRESS SALAD RECIPE - (5/5)



Jicama, Citrus and Watercress Salad Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 12

1/4 cup pomegranate juice
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest
1/2 cup canola oil
Salt and freshly ground pepper
1 red grapefruit
2 navel oranges
1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 bunches watercress, thick stems discarded
1/3 cup pomegranate seeds

Steps:

  • In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

JICAMA CITRUS SALAD WITH SANGRIA DRESSING



Jicama Citrus Salad With Sangria Dressing image

A tangy and refreshing citrus salad drizzled with sangria dressing. From Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.

Provided by Tinkerbell

Categories     Salad Dressings

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup vegetable oil
1/4 cup dry red wine
2 tablespoons honey
2 tablespoons orange juice
3 large oranges, pared and sectioned
2 pink grapefruit, pared and sectioned
1 medium jicama, pared and cut into 1/2-inch cubes (about 1 pound)

Steps:

  • For Dressing:.
  • Put all ingredients into a tightly covered container and shake to combine.
  • For Salad:.
  • Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
  • On the opposite side arrange 3 grapefruit segments in a half fan shape, with the points coming together in the center & almost touching the oranges.
  • Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
  • Drizzle with sangria dressing.
  • *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.

Nutrition Facts : Calories 173.7, Fat 7.1, SaturatedFat 0.9, Sodium 3.8, Carbohydrate 26.8, Fiber 6.7, Sugar 16.8, Protein 1.8

CITRUS, JICAMA, AND WATERCRESS SALAD



Citrus, Jicama, and Watercress Salad image

Number Of Ingredients 8

2 tablespoons vegetable oil
3 teaspoons unseaoned rice vinegar
1/4 teaspoon salt, or to taste
1 bunch watercress, thick stems removed, washed and spun dry
2 navel oranges
1 large or 2 small grapefruit
1 cup peeled finely diced jicama (from about one 1-pound jicama)
8 radishes, thinly sliced

Steps:

  • 1. In a small bowl, whisk together the oil, vinegar, and salt. In a medium bowl toss the watercress with half of the dressing and toss to mix. Place on a large serving plate. 2. Peel the oranges and grapefruit and remove all the white pith. Cut into bite-size pieces and put in a medium bowl. In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing. Mound the salad on the bed of watercress. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

QUICK JÍCAMA AND CITRUS SALAD



QUICK JÍCAMA AND CITRUS SALAD image

Categories     Salad     Citrus     Side     No-Cook     Fourth of July     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Backyard BBQ     Healthy     Vegan     Raw     Lettuce

Yield 6 people

Number Of Ingredients 8

3 navel oranges, cut away the peel and the pith and cut sections free from membranes
1 jícama, peeled and cut into 1-inch long sticks
1 head of butter lettuce, washed and chopped into bite-sized pieces
3 tablespoons sliced almonds
5 tablespoons orange juice
3 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 teaspoon sugar

Steps:

  • Mix the last 4 ingredients (orange juice, olive oil, salt and sugar) in a small bowl with a fork or whisk till it's well combined. Store this dressing separately if not serving immediately. Put the orange pieces, jicama and lettuce in a bowl. Toss them with the salad dressing and sprinkle with the almonds. Serve immediately. Salad can be made a day ahead, store in an air-tight container in the refridgerator.

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

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-AND-CITRUS SALAD RECIPE - (5/5)



Jicama-and-Citrus Salad Recipe - (5/5) image

Provided by DreiFromBK

Number Of Ingredients 8

2 Ruby Red grapefruits
2 navel oranges
One 1-pound jicama, peeled and cut into 1/2-inch dice
4 radishes, thinly sliced
2 tablespoons fresh lime juice
3/4 cup lightly packed cilantro, chopped
Salt
Pepper

Steps:

  • Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any bitter white pith. Working over a large bowl to catch the juices, cut in between the membranes to release the sections into the bowl. Cut the citrus into pieces. Add all of the remaining ingredients to the bowl and toss well. Serve the salad right away.

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

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

Categories     Salad     Fruit

Yield 4 people

Number Of Ingredients 9

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons fresh 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.

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