Jicama Color Crunch Salad

May  9, 2011
0 Ratings
  • Serves 8
Author Notes

I created this recipe to replace tortilla chips with something tasty and crunchy that also packs a healthy punch. I eat it at lunch, but it also makes a great snack or a lovely side dish at dinner. The chopping is almost a form of meditation. I make a big batch to last the whole week. For a change of pace, you can sprinkle some chunky chat masala spice (from the Indian store) instead of the coriander . I put coriander seeds into a pepper grinder which grinds super fresh, fragrant coriander. —LeslieAnn

What You'll Need
  • 2 large lemons juiced
  • 1 teaspoon agave nectar
  • 1 Jicama diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 orange pepper diced
  • 1 cup corn (fresh or frozen thawed)
  • 2 small carrots diced
  • 1 large celery stalk diced
  • 1/4 cup craisins
  • 1/4 cup cilantro (optional)
  1. Juice two large lemons into a large bowl (strain for pits).
  2. Stir in the agave nectar and coriander.
  3. Dice each of the vegetables and the apple into small pieces and add to the lemon juice mixture. Add the corn.
  4. Mix in craisins.
  5. Stir in cilantro if desired.
  6. This recipe becomes more delicious after it has steeped in the juice for a few hours and the flavors meld.

See what other Food52ers are saying.

  • Carol Swenson
    Carol Swenson
  • Maurasf

2 Reviews

Carol S. September 3, 2016
How much coriander do you use?
Maurasf May 12, 2011
I tried this and it is fabulous. It's also really pretty to look at. I love that I can make a healthy dish and have it ready when I'm too tired to cook. Plus it's delicious.
Great salad!!!!