Jicama Arugula Herb Salad with Lime Vinaigrette

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!

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Jicama Arugula Herb Salad with Lime Vinaigrette

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mexican

Servings: 8

Calories: 80kcal

Author: Brenda Bennett

Cook ModePrevent your screen from going to sleep

Ingredients

• 1 pound jicama peeled, thick matchstick slices
• 2 tablespoon lime juice and zest
• 1 teaspoons salt
• 1 cup yellow pepper sliced
• ½ cup red onion sliced
• 1 cup arugula
• 1 cup butter lettuce chopped
• ¼ cup fresh parsley chopped
• ¼ teaspoon black pepper
• 3 tablespoons extra virgin olive oil

Instructions

• 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.

Notes

Weight Watchers Points+: 4*

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 296mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 51mg | Calcium: 21mg | Iron: 1mg

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!

About Brenda

Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.