Jicama Salad

Brenda Villagomez
This fresh salad recipe will help you have a light side dish for your meals or can work well as a healthy snack between meals. Our jicama salad with cucumber and carrot is accompanied by an easy tangerine vinaigrette, which will be ideal for your other salads. This mix of fresh ingredients is not only delicious but will also help you maintain a balanced diet.
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Ingredients
8
Servings
  • 1 jicama
  • 2 cucumbers
  • 2 carrots
  • 1 cup pineapple
  • 1 cup mandarin orange juice, for the vinaigrette
  • 3/4 cups olive oil, for the vinaigrette
  • 1/4 cups white vinegar, for the vinaigrette
  • 1/2 cups candied sesame seeds, for the vinaigrette
  • serrano chile, for decoration
  • candied sesame seeds, for decoration
Preparation
20 mins
0 mins
Low
  • Cut the jicama, cucumber, and carrot into strips; peel and dice the pineapple and mix everything in a bowl. Set aside.
  • For the tangerine vinaigrette, blend the tangerine juice, olive oil, vinegar, and sesame seeds. Set aside.
  • Serve the salad accompanied by the vinaigrette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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