Pearjicama Salad Recipes

PEAR-AND-JICAMA SALAD

Steps:

• Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
• Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

PEAR AND JICAMA SALAD

Steps:

• In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
• Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

JICAMA AND ASIAN PEAR SALAD

Steps:

• In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
• For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
• Drizzle over salad and toss well.
• Serve immediately.
• Source: www.friedas.com.

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 SALAD

Steps:

• Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.