Jicama Salad with Lime Cilantro Dressing

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

Jicama lends its refreshing crunch to this salad.


If you can't find watercress, you can use spinach or arugula.


3/4 cup vegetable oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup chopped cilantro
1 jalapeño pepper, chopped
1/2 teaspoon salt
1 jícama (about 1 pound), peeled and cut into sticks
1 bunch watercress, large lower stems broken off (about 2 cups)
4 romaine leaves, cut crosswise in 1/4-inch slices
1 mango, cut into cubes
4 ounces queso blanco or feta cheese, crumbled


  1. Combine all dressing ingredients in a blender; cover and process until smooth.
  2. In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You’’ll have some dressing left.)

Adapted from Mexican Everyday, by Rick Bayless.



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