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  1. Recipe

Jicama Salad

4 servings

Source: Saladmaster®

This salad comes together quickly for an easy lunch option! Serve over quinoa, farro, or another hearty whole grain.

About the Recipe

171 Calories · 3.6 g Protein · 17.6 g Fiber
Gluten-free · Nut-free

Optionally serve with quinoa for gluten-free option.


Makes 4 Servings

  • large jicama, cut into strips (1)
  • red bell pepper, finely diced (1/2)
  • yellow bell pepper, finely diced (1/2)
  • green bell pepper, finely diced (1/2)
  • red onion, finely diced (1/2)
  • cucumber, finely diced (1/2)
  • navel oranges, peeled and cut into bite-size pieces (2)
  • fresh cilantro, chopped (1/2 cup)
  • lime juice (1/3 cup)
  • cayenne pepper (pinch)
  • paprika (pinch)
  • salt (to taste)


  1. Prep ingredients by cutting the jicama into strips, dicing the bell peppers (you can combine any color bell peppers; start with 1 1/2 bell peppers and add the remaining half later if preferred), dicing a small red onion (or half of a medium red onion) and a small cucumber (or half of a large cucumber), peeling the oranges and chopping into bite-size pieces, chopping the cilantro to yield about a 1/2 cup, and juicing the limes to yield about 1/3 cup. 

  2. In a large bowl, toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro.

  3. Pour lime juice over mixture and sprinkle with a pinch of cayenne pepper and paprika.

  4. Season with salt and let salad marinate for 30 minutes before serving.

Nutrition Facts

Per serving

Calories: 171
Fat: 0.5 g
     Saturated Fat: 0.1 g
     Calories from Fat: 2.6%
Cholesterol: 0 mg
Protein: 3.6 g
Carbohydrate: 40.7 g
Sugar: 14.6 g
Fiber: 17.6 g
Sodium: 163 mg
Calcium: 78 mg
Iron: 2.2 mg
Vitamin C: 162.1 mg
Beta-Carotene: 606 mcg
Vitamin E: 1.9 mg

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