Jicama Pomegranate Salad Recipes

JICAMA -POMEGRANATE SALAD

Steps:

• In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
• Add pomegranate seedsand toss to incorporate.
• Serve chilled.

SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS

Steps:

• With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
• To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
• Serve salad sprinkled with walnuts.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
• Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

JICAMA AND POMEGRANATE SLAW

Steps:

• Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
• In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
• Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Steps:

• Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
• Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, honey, lime juice and zest in a small bowl. Season with salt and pepper, and then slowly whisk in the oil until emulsified.
• Combine the arugula, avocado, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add some chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.