Best Jicama Pomegranate Salad Recipes

Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
3 tablespoons freshly squeezed lime juice
1 tablespoon honey
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces baby arugula
2 ripe Hass avocados, pitted and diced
1 ripe papaya, peeled, pitted and diced
1/2 jicama, peeled and cut into juilienne
Baked tortilla chips, for topping

Steps:

Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

Jicama -Pomegranate Salad image

Provided by quotFoodThe Way To

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb jicama, peeled and grated
1 large pomegranate, cut into quarters and seeds removed
2 tablespoons of fresh mint, leafs finely shredded
2 tablespoons fresh lime juice

Steps:

In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
Add pomegranate seedsand toss to incorporate.
Serve chilled.

Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3

Jicama Pear Pomegranate Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 9

1/2 an organic jicama {between 0.8-1.0 lb}, peeled, sliced, and cut into matchsticks
2 firm organic Bosc pears, cored, sliced, and cut into matchsticks
1 organic pomegranate, arils removed
6-8 handfuls of organic spinach
2 TB Pomegranate Molasses http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/
1 organic lime, zested and juiced
1 one-inch chunk of organic ginger, peeled and grated
1/2 cup organic extra virgin olive oil
Pinch Real salt or Himalayan sea salt

Steps:

Put pomegranate molasses, lime zest and juice, ginger, olive oil, and salt in a small Mason jar. Cover and shake well. In a small bowl, gently toss together jicama sticks, pear sticks, and arils. Place spinach on plates and top with jicama and fruit mixture. Dress as desired.