This delightful jicama salad is crisp, refreshing and filled with the fresh flavors of orange, avocado and fresh cilantro. Enjoy it as a main salad for a light meal, or as a zesty and oh so versatile side salad.
I can't seem to stop making this jicama salad! It's so delightfully light like spa food, yet it fills me up with all of its healthy fats and fiber from the avocado and olive oil dressed veggies. And speaking of fiber, jicama (or Mexican turnip) is an awesome source of prebiotic fiber--the specialized fiber known to feed gut bacteria and promote a healthy microbiome--so this jicama recipe is a win-win in terms of flavor AND health benefits.
If you'd like to turn this salad into a bigger meal, it pairs particularly nicely with this easy marinated baked tempeh.
All fresh ingredients in this one. And don't worry if you don't have one or more of these items on hand; this recipe is very forgiving and it'll still turn out great with whatever you do have available.
Pro tip: If you can't find jicama at your local grocery store, you can substitute cucumber to mimic the crisp, hydrating qualities of jicama.
See recipe card below for exact quantities.
To get started making your jicama salad, first peel and cube the jicama. If you peel from end to end of the jicama, you'll be able to pull it's fibrous skin away more easily as you go along. Then, cut the jicama into slices no more than ½ inch or so wide and then continue to cut equally wide sticks and then cubes.
Peel the jicama.
Cut slices into sticks and then cubes.
Next, peel or cut away the orange peel and cut it into cubes, and dice the red onion and yellow pepper. Pit and dice the avocado in its skin and then use a spoon to scoop out the pieces.
Pro tip: To remove the avocado pit, start by carefully by slicing the avocado lengthwise in half, and then either scooping out the pit with a pointed spoon like a grapefruit spoon, or placing your pointer and middle fingers on either side of the pit and using your thumb to press the avocado pit up and out from underneath.
Slice to remove the orange peel.
Dice the onion.
Remove the bell pepper ends and seeds, then dice.
Dice the avocado in its skin and use a spoon to scoop the pieces out.
Lastly, shuck and slice the corn lengthwise to separate the kernels from the cob, and then chop the cilantro and mince the seeded jalapeño. Go ahead and place all of the salad ingredients and the drained black beans in a large mixing bowl and set it aside.
Note: The jalapeño pepper should be seeded for a mildly spiced salad, or leave some seeds in for more heat. You may want to wear latex gloves when working with jalapeño as its juices can burn the skin.
Shuck the corn.
Cut long slices to remove the kernels.
For the dressing, simply add the olive oil, lime juice, honey and spices to a separate mixing bowl and use a whisk to incorporate everything.
When you're ready to serve your salad, pour the dressing over your prepped salad ingredients and use a large mixing spoon to gently coat it all. Add another pinch or two of salt and pepper too if you'd like.
As written, this salad is vegetarian, gluten free and dairy free. Feel free to make any of the following substitutions (and don't worry if you don't have everything; use what you have!)
- Jicama - ideally substitute cucumber, or carrots in a pinch; remove the cucumber seeds before you cube it for the salad
- Orange - substitute mango or red grapefruit
- Red onion - use yellow or white onion instead, or a few scallions
- Yellow pepper - use red, orange or green bell pepper instead
- Avocado - you can substitute chickpeas (garbanzo beans), extra firm tofu, or just leave out
- Fresh corn - use frozen thawed corn if necessary, or leave out
- Cilantro - substitute fresh parsley or some basil instead
- Jalapeño pepper - use a serrano pepper instead, or use a pinch or two of cayenne pepper in the dressing
- Black beans - substitute any other type of beans such as cannellini beans or chickpeas
- Olive oil - substitute olive oil or canola oil
- Lime - substitute lemon or orange juice
- Honey - substitute agave syrup or maple syrup to make vegan
- Chili powder - substitute smoked paprika or ground cumin
- Garlic powder - use onion powder instead, or some minced fresh garlic
Like I mentioned earlier, this recipe for jicama salad is so versatile! 🙂 Feel free to try any of these variations; they're all delicious.
- Mango jicama salad - use fresh ripe mango instead of orange
- Watermelon jicama salad - use diced watermelon instead of orange for a fabulous summer salad
- Cucumber jicama salad - add half a diced cucumber to the salad, in addition to or in place of the corn
- Apple jicama salad - use any variety of apple instead of orange
- Carrot jicama salad - use a diced carrot or two in the salad, or swap for the corn
- Pineapple jicama salad - replace diced orange with pineapple
I used the following equipment to make this jicama recipe:
- cutting board
- chef's knife
- mixing bowls
- mixing spoon
This salad can be stored in an airtight container in the fridge for up to 2 days. It does not stand up well to freezing.
🎉 Top tip
For easy meal prep, make the dressing and prep all of the salad ingredients in advance except for the avocado and orange, and store in airtight containers in the fridge. When you're ready to serve or on the morning of, prep those last two ingredients and combine everything with the dressing.
Yes; in addition to black beans, you can also add grilled chicken, fish, steak or tofu to a jicama salad for added protein and a more substantial main dish salad.
Fresh orange, mango, watermelon, apple and pineapple all work well in a jicama salad, and a light citrus vinaigrette helps to tie all of the flavors together.
Jicama salad is not typically spicy, but it can be made more spicy according to personal taste by increasing the amount of jalapeño pepper or leaving in some of the jalapeño seeds.
Once assembled, jicama salad will stay fresh for up to 2 days in an airtight container in the fridge.
For the salad
- 1 medium jicama about 1 pound
- 1 medium orange any variety (I used Cara Cara)
- ¼ large red onion
- 1 small yellow bell pepper or other color pepper
- 1 large avocado
- 1 ear corn
- ½ bunch cilantro
- 1 small jalapeño pepper seeded; optional (see notes)
- 15 oz canned black beans drained and rinsed
For the dressing
- 2 tablespoons olive oil
- 1 lime juiced
- 1 tablespoon honey or agave syrup
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- sea salt to taste
- freshly ground black pepper to taste
- Prep: Peel and cube the jicama and orange, dice the red onion and yellow pepper, pit and dice the avocado, and shuck and slice the corn lengthwise to separate the kernels. Chop the cilantro and mince the seeded jalapeño. Place all of the salad ingredients and the black beans in a large mixing bowl and set aside.
- Make the dressing: In a medium mixing bowl, combine the olive oil, lime juice, honey and spices and use a whisk to mix well.
- Mix: Pour the dressing over the salad and use a large mixing spoon to incorporate well.
- Enjoy: Add another pinch or two of salt and pepper if desired, and serve immediately.