I have been looking to try jicama in a salad, after reading that it provides good “crunch”. Raw jicama tastes something like a cross between a potato and an apple; it has an earthy taste with a hint of sweetness. And while it does provide crunch, there was too much of it in this recipe, and the texture overpowered the tender mango and avocado. Next time I’ll adjust the proportions to achieve a better balance. I still enjoyed the fresh taste of the salad, enhanced by the lime juice. If you’re thinking this salad looks familiar, it is similar to the Chicken and Clementine Salad I made a few weeks ago. Spinach salads are one of my favorites.
2 c. julienned jicama
1 mango, peeled and diced
1 avocado, diced
1 (6 oz.) bag baby spinach
3 T lime juice
1 T olive oil
Salt and Pepper to taste
Toss jicama, mango, and avocado. In a small bowl, mix lime juice, olive oil, salt and pepper. Add dressing to jicama mixture, and serve on a bed of spinach.
2 thoughts on “Jicama Spinach Salad”
Hey Kerry, I love jicama in sandwiches, so I’m sure I’ll enjoy this salad too. What can you do for Tacos? -Lee
Great idea for a project – vegetarian tacos with jicama!