Salad with jicama, carrots and peppers

Jicama Salad

Jicama is reputed to be an excellent prebiotic and can be added to many types of salads or, if young and tender, peeled and eaten plain. I love to experiment with new salads and this one is perfect for the large, tough jicama sold where we live.  We ate it for dinner with slow baked burger patties. I used a food processor to grate the jicama and carrot and to thin slice the fresh pepper.


  • 1 lb peeled jicama grated.

    Jicama Salad with Slow Baked Burgers
    Jicama Salad with Slow Baked Burgers
  • 1 large carrot grated.
  • 1 medium fresh pepper thinly sliced. I used a fresh poblano.
  • 2 green onions diced.
  • 3 oz California black olives chopped.


  • juice of 1/2 lemon.
  • 2 Tablespoons extra virgin olive oil.
  • 1/2 Teaspoon ground cumin.
  • 1/2 Teaspoon sweet paprika.
  • fresh ground salt and pepper to taste.


  • Toss the salad ingredients in a large bowl.
  • Add the dressing ingredients directly to the bowl and toss again until thoroughly mixed.


  • If you love hot and spicy, add some minced fresh hot chili or powdered cayenne.
  • Smoked paprika can be substituted for sweet paprika to add a smoked flavor.
  • Chipotle chili flakes will add both heat and smokey flavors.


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