Jicama Salad

This salad is so refreshing. It’s definitely great by itself, but it also is wonderful served on top of a sandwich or tacos. I originally served it on top of tacos, and of course, I make enormous amounts of everything; This means I always have left overs. The next day, I served it on top of avocado sandwiches, and for dinner that night it was the side salad. Whatever you choose to do with it, I’m sure it will be delicious!

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Jicama Salad
Refreshing and versatile. This salad doesn't store long, but it doesn't have to.
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Prep Time 20 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. After peeling and washing the jicama. Run it through a medium spiralizer. You can also cut it into matchstick pieces or julienne if you'd prefer. Add jicama prepared jicama to a large salad bowl.
  2. Half the radishes and slice thinly crosswise. Add to salad bowl with jicama.
  3. Julienne the carrots and add to the salad bowl.
  4. Slice the scallions and add to the salad bowl.
  5. Quarter the grape tomatoes and add to the salad bowl.
  6. Chop the cilantro finely and add cilantro and pine nuts to the salad bowl.
  7. In a small bowl combine lime juice, taco seasoning and maple syrup. Stir to combine.
  8. Drizzle dressing over salad mixture and toss to combine. Serve immediately. Add salt and pepper to taste.
Recipe Notes

You can make your own taco seasoning easily. Here is the recipe

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