A fresh raw jicama salad tossed with fresh herbs, arugula, lettuce and a lime vinaigrette makes for a refreshing and easy summer side dish!
Have you heard of jicama before? If not, it's a root vegetable that looks a bit like a turnip, but is crispy and sweet. It's quite popular in Mexican cuisine and mostly eaten raw in salads, but it can be cooked as well and treated like a potato. You can find it at your local supermarket. When I found it at Whole Foods, I bought it intending to cook it up to make some type of mock hashbrowns, but once I peeled and sliced it, I found it so delicious raw and crispy well.....this salad was born!
Adding some fresh butter lettuce and arugula give the salad some color as well as provide a nice soft texture contrast to the crispiness of the jicama. If you don't like arugula just use lettuce you like.
If I had some cilantro I would have used it instead of parsley but since I only have parsley in my garden that's what I used. I think it still tasted fresh and yummy!
Jicama Arugula Herb Salad with Lime Vinaigrette
- 2 pounds jicama peeled, thick matchstick slices
- 2 limes juice and zest
- 1 teaspoons salt
- 1 yellow pepper sliced (about 2 cups)
- ½ cup sliced red onion
- 1 cup arugula
- 1 cup butter lettuce chopped
- ¼ cup fresh chopped parsley or cilantro
- 1 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- Place jicama in a bowl, sprinkle with salt and juice of limes and zest.
- Let stand 15 minutes to soften.
- In a serving bowl add all remaining ingredients and top with jicama.
- Gently toss with salad tongs.
- Serve or refrigerate. Makes approximately 10 cups.