As soon as the weather turns warm, one of the first things I think about eating is a cooling salad that can not only be made in advance but tastes better after sitting in the fridge for a bit.
This Herbed Jicama Salad does exactly that. It is easy to make, crunchy, cooling, full of flavor and should be made in advance because it truly tastes best after marinating for a couple of hours.
We are a big salad family and while it’s a common occurrence (almost daily) for us to have some type of lettuce based salad along side our dinner, it can get boring.
One way to mix it up is by using an affordable and often over-looked vegetable like Jicama. For this salad, I chose to cube the Jicama but it would also be delicious julienned. My decision to cube it was predicated on the fact that my 3+ year old was in the kitchen “helping” me and I needed to move things along pretty quickly to keep him involved.
Combine the jicama with a touch of spices, some sweet onion, tender grape tomatoes, a generous heap of herbs and just enough oil, vinegar and lime juice to dress it and you have an awesome side salad that can be served along side grilled shrimp, fish, chicken or beef!
Head on over to my friend Liz’s blog, The Lemon Bowl (EDITED: Recipe now below) to find my go-to Herbed Jicama Salad. It is only 2 Points Plus for a huge 1 cup serving – serves 8 and Vegan, Paleo, Whole30, Slow Carb, Gluten Free, Grain Free, Nut Free, Kid Friendly. So, yeah, pretty much for everyone unless you hate Jiciama.
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Jicama Salad. Whole30. Kid Friendly. Make in Advance!
- 21/2 pound ish Jicama, peeled and cubed
- 1 large Vidalia or other Sweet Onion halved and thinly sliced
- 1 pound organic cherry or grape tomatoes cleaned and halved
- 1 large handful organic cilantro mostly leaves, roughly chopped
- 1 large handful organic flat-leaf parsley mostly leaves, roughly chopped
- 1 Tablespoon kosher salt
- 1/4 teaspoon ground cumin
- 21/2 Tablespoons extra virgin olive oil
- 2 Tablespoons white wine vinegar
- juice from 1 large lime
- Mix all ingredients together in a large glass bowl.
- Toss until well coated, cover with plastic wrap and refrigerate at least one hour or until ready to serve.