Teresa's Recipes
Jicama and Arugula Salad
Experience a refreshing culinary journey with this Jicama and Arugula Salad. This vibrant salad, originally hailing from Mexico, brings together the unique crispness of jicama, a root vegetable known for its juicy, apple-like texture, with the peppery kick of arugula. The addition of cherry tomatoes and red onions adds a burst of color and flavor, while the cilantro introduces a hint of herbal freshness. Tossed in a tangy homemade honey-lime dressing, this salad promises a delightful symphony of flavors and textures with every bite.
Ingredients
- 1 medium, peeled and julienned Jicama
- 4 cups Arugula
- 1 cup, halved Cherry tomatoes
- 1 small, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 3 tablespoons Lime juice
- 1/4 cup Olive oil
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 14g
- Carbs: 18g
- Protein: 2g
- Sodium: 300mg
- Sugar: 9g
Instructions
- In a large salad bowl, combine the julienned jicama, arugula, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- In a separate small bowl, prepare the dressing. Whisk together the lime juice, olive oil, and honey until well combined. Season with salt and pepper to taste.
- Pour the homemade honey-lime dressing over the salad ingredients. Toss everything together until the salad is evenly coated with the dressing.
- Serve the salad immediately for the best texture and flavor. Enjoy this refreshing and nutritious dish as a light lunch or a side to your main.
Tips
- For a fun variation, add some sliced avocado or crumbled feta cheese.
- This salad is best served fresh, but if you're preparing ahead, keep the dressing separate and toss just before serving to prevent wilting.