Jicama Salad

A refreshing and nutrient-packed salad featuring crunchy jicama, sweet carrots, vibrant bell peppers, and a zesty lime dressing, perfect for meal prep or a light meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Healthy, Mexican

Calories: 150

Ingredients Method Notes

Ingredients

Salad Base

2 cups jicama, peeled and julienned Offers a delightful crunch and is low in calories.
1 cup carrots, shredded Adds sweetness, color, and additional nutrition.
1 piece red bell pepper, sliced Brings a pop of flavor and vitamins to the dish.
1 cup cucumber, diced Refreshing and hydrating, perfect for texture.
1/4 cup cilantro, chopped Adds a burst of freshness and flavor to the salad.

Dressing

2 tablespoons olive oil Helps in dressing the salad while contributing healthy fats.
to taste salt and pepper Enhances the overall flavor of the ingredients.

Method

Preparation

In a large bowl, combine the jicama, carrots, bell pepper, cucumber, and cilantro. Toss gently to mix all the ingredients evenly.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the salad dressing.
Pour the dressing over the salad and toss to combine, ensuring all pieces are coated for maximum flavor.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

Let the salad sit for about 30 minutes for best flavor. Use a julienne peeler for finer jicama strips. Store leftovers in an airtight container in the refrigerator for about 2-3 days.