Crisp, Refreshing Jicama Salad

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1 large jicama (about 1 – 11/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced (or substitute whole, small, colored sweet peppers, diced)

1/2 cup red onion chopped

1/2 large cucumber, peeled, seeded and chopped

1 navel orange, peel cut away, sliced crosswise, then each round quartered (or cut in eighths if the orange is large)

1/2 large avocado, chopped

1/2 cup chopped fresh cilantro (can substitute flat leaf parsley)

3 tablespoons avocado oil or extra virgin olive oil
1/3 cup lime juice (lemon juice is fine)

1 teaspoon Rain’s Choice pure vanilla extract

Large pinch of smoked paprika

1/2 teaspoon sugar or 3/4 teaspoon agave or honey

Salt and white pepper


Toss together the jicama, bell peppers, red onion, cucumber, orange, avocado and cilantro in a large serving bowl.

Blend avocado or olive oil with lime juice. Add sugar, honey or agave, vanilla, paprika, and salt and freshly ground white pepper to taste.

 Let the salad rest for half an hour before serving.


If oranges or mandarins are not in season, substitute mango, peach, nectarine or apple. If you don’t tolerate cilantro, substitute flat-leaf parsley.
The jicama skin peels off easily using a knife; a peeler is a little more awkward to use.