Jicama Salad

Jicama (hē-kə-mə) is also known as the Mexican Potato or the Yam Bean. Jicama is grown for its juicy, crunchy tuberous root and tastes a bit like a water chestnut. It’s perfect raw in salads, pita bread sandwich fillings, crudité platters, salsas and it doesn’t discolor once cut. Jicama retains its distinctive crunch even when cooked in stir-fries, spring rolls etc. It is low in calories and an excellent source of fiber, potassium, iron, calcium, and vitamins C and E. Eating jicama also helps boost your immune system, promotes healthy bones, and protects against colds and flu.

Serves 4
adapted from Simply Recipes

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup freshly squeezed lime juice
pinch of cayenne
pinch of paprika
1/2 an avocado, chopped
2 tablespoons olive oil

Toss together the jicama, bell peppers, red onion, cucumber, orange, avocado and cilantro in a large serving bowl. Pour lime juice and olive oil over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit a half an hour before serving to allow the flavors to develop.

The Culinary Chase’s Note: When picking jicama,  choose roots that are smooth skinned, firm and dry. Do not choose the largest ones, because they may have a more woody flavor and may not be as sweet.   Crunchy textures with just a bit of heat from the cayenne makes for a perfect salad on a hot day!  Enjoy!

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