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Jicama Diced Salad

Jicama Diced Salad

This is a crunchy salad that goes well with spicy dishes. It packs well in lunch boxes, and may be used as an appetizer as well with its refreshing, slightly sweet flavor.

Serves 4.


  • 1 1/2 c jicama, peeled, diced
  • 1/2 c carrots, peeled, diced
  • 1/2 c yellow squash, diced
  • 1/2 c green bell pepper, diced
  • 1/4 c onion, thinly sliced
  • 2 sweet limes, juiced (or 1 regular lime)
  • 1 Tbsp vegetable oil
  • 1 Tbsp honey
  • 1/2 Tbsp minced cilantro
  • 1/4-1/2 tsp Pico De Gallo seasoning or chili powder
  • 1/4 tsp salt


  1. In a large bowl, toss together the jicama, carrots, squash, pepper, and onion.
  2. In a small bowl, whisk together the lime juice, oil, honey, cilantro, Pico De Gallo seasoning, and salt.
  3. Pour the dressing over the salad and toss well.
  4. Serve immediately or within 2 days, refrigerating the salad between servings.

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