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Jicama and Citrus Salad

H-E-B Cooking Connections



Quick and easy


Prep Time:

10 minutes


4 - 6 servings


2  cup  peeled and julienned jicama

2  large  oranges, peel and pith removed

1  red bell pepper, cut into thin strips

2  tablespoons  chopped fresh cilantro

2  tablespoons  brown sugar

1  tablespoon  fresh squeezed lemon juice

*  watercress or torn romaine lettuce (optional)


Peel jicama; cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch strips. Chop strips into 2-inch sticks. Set aside in a medium bowl.

Remove peel and white pith from oranges. Hold oranges over bowl to catch juice while cutting sections from between membranes. Add orange sections to jicama. Squeeze orange membranes into bowl for more juice.

Add bell pepper, cilantro, brown sugar and lemon juice. Toss thoroughly. Let stand 5 to 10 minutes before serving or chill 30 minutes, if time permits. Serve salad alone or over torn romaine leaves or watercress.
Nutritional Information
Calories: 53, Fat Calories: 1, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 4mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 1g, Iron: 3, Calcium: 3, VitaminC: 118%, VitaminA: 27%
H-E-B Cooking Connections

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