Best 10 Jicama Romaine Salad Recipes

Jicama romaine salad is a refreshing and crunchy salad that is perfect for a light lunch or dinner. The jicama adds a sweet and nutty flavor to the salad, while the romaine lettuce provides a crisp and refreshing base. This salad is also very versatile, as you can add other ingredients to it, such as grilled chicken, shrimp, or tofu. If you're looking for a healthy and delicious salad that will leave you feeling satisfied, jicama romaine salad is the perfect option for you.

Let's cook with our recipes!

HECK OF A JICAMA SALAD

Heck of a Jicama Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 medium jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 teaspoons sugar
2 limes, juiced
2 hearts romaine, chopped
2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped
1/2 teaspoon ground cumin, eyeball it in the palm of your hand
3 tablespoons extra-virgin olive oil, eyeball it
Freshly ground black pepper

Steps:

Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.
Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

JICAMA FRUIT SALAD

Jicama Fruit Salad image

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

Steps:

Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

CLEMENTINE JICAMA SALAD

Clementine Jicama Salad image

Provided by Lillian Chou

Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 10

Ingredients

1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Steps:

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

JICAMA ROMAINE SALAD

Jicama Romaine Salad image

Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. "It's a Mexican root vegetable that's like a cross between a turnip and sweet potato," she explains. "It's juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 cups torn romaine
4 cups julienned peeled jicama
2 medium tomatoes, cut into thin wedges
1/2 cup shredded reduced-fat cheddar cheese
DRESSING:
1/4 cup chopped green chilies
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1 tablespoon sour cream
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce

Steps:

Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.

Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

Steps:

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA TURKEY SALAD

Jicama Turkey Salad image

I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I suggest you use either, or a mixture of both. I have also cut in half the recommended amount of celery, but please add more if you prefer. If you have fresh dill, use this instead.

Provided by Diann is Cooking

Categories Potato

Time 20m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

2 cups turkey, cooked and diced
1 stalk celery, diced
2/3 cup jicama, diced
3 scallions, thinly sliced
2 red potatoes, cooked and cut into cubes
2 tablespoons parsley
2 teaspoons dill weed
1 cup plain yogurt
ground pepper
romaine lettuce

Steps:

Mix everything except the yogurt, pepper and lettuce.
Add the yogurt last, and blend that inches
Pepper to taste.
Lay out romaine (or other) lettuce as a bed, and serve the above atop this.

Nutrition Facts : Calories 170.7, Fat 3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 61.8, Carbohydrate 30.6, Fiber 4.5, Sugar 6.4, Protein 6.2

ORANGE, CUCUMBER AND JICAMA SALAD

Orange, Cucumber and Jicama Salad image

Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.

Provided by Dancer

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head romaine lettuce
2 navel oranges, peeled and thinly sliced
1 cucumber, peeled and sliced
1 small red onion, sliced into rings
3/4 cup chopped peeled jicama
1 small red pepper, seeded,de-ribbed,and diced
1/3 cup olive oil or 1/3 cup canola oil
3 tablespoons white wine vinegar
1/2 teaspoon crumbled dried oregano
salt & freshly ground black pepper

Steps:

Tear the romaine into bite-sized pieces and place in a salad bowl.
Arrange the oranges, cucumber, onion, jicama, and pepper on top.
Mix together the oil, vinegar, oregano, and salt and pepper.
Pour this dressing over the salad and mix lightly.

JICAMA CUCUMBER SALAD

Jicama Cucumber Salad image

Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium jicama, peeled and julienned
1 small cucumber, seeded and julienned
1/2 cup thinly sliced red onion
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
2 tablespoons olive oil
3/4 teaspoon salt
1 garlic clove, minced
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges

MANGO JíCAMA CHOPPED SALAD

Mango Jícama Chopped Salad image

Categories Salad Fruit Leafy Green No-Cook Mango Winter Jícama Cabbage Gourmet

Yield Serves 8

Number Of Ingredients 13

Ingredients

For dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
2 cups chopped peeled jícama (about 1 pound)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 pounds)
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
Accompaniment:
1 cup toasted salted pumpkin seeds

Steps:

Make dressing:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Make salad:
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
Serve salad sprinkled with pumpkin seeds.

JICAMA SALAD

Jicama Salad image

Fruity jicama combines with beets and oranges in this sweet, refreshing salad.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

3 jicama (about 2 pounds), peeled
3 beets, trimmed and peeled
3 large carrots, peeled and cut into 3-inch lengths
5 navel oranges
1/3 cup freshly squeezed lime juice (4 limes)
5 tablespoons extra-virgin olive oil
1/2 cup roasted, unsalted peanuts, coarsely chopped
Coarse salt and freshly ground black pepper

Steps:

Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl; measure out 1/2 cup juice; reserve remaining juice for another use.
In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.

Tips:

Choose fresh, crisp jicama and romaine lettuce for the best flavor and texture.
To save time, you can use pre-shredded jicama and romaine lettuce.
If you don't have a mandoline, you can use a sharp knife to thinly slice the jicama.
Be sure to rinse the jicama and romaine lettuce thoroughly before using.
Feel free to add other vegetables to this salad, such as shredded carrots, cucumbers, or bell peppers.
For a more flavorful dressing, use freshly squeezed lime juice instead of bottled lime juice.
If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the dressing.
Serve this salad immediately, or store it in the refrigerator for up to 2 hours.

Conclusion:

Jicama and romaine salad is a refreshing, healthy, and delicious salad that's perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a light and flavorful salad, give this jicama and romaine salad a try.