Shaved Jicama & Poppy Seed Salad
Shaved Jicama & Poppy Seed Salad is a vibrant and refreshing dish that effortlessly elevates any meal. With crunchy jicama ribbons and nutty poppy seeds, this salad offers a delightful combination of textures and flavors. Perfect for summer picnics or light lunches, it’s not just visually stunning but also a crowd-pleaser that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 1 medium jicama, peeled and thinly sliced
- 2 tablespoons poppy seeds
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave nectar
- Salt and pepper, to taste
- Fresh herbs (cilantro or mint), optional
Instructions
- Wash all ingredients thoroughly. Peel the jicama using a vegetable peeler.
- Slice the jicama into thin ribbons using a mandoline or sharp knife.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified.
- In a large bowl, toss the shaved jicama with poppy seeds and pour the dressing over the top. Mix gently until evenly coated.
- If using, fold in fresh herbs before serving immediately to enjoy the crispness.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added creaminess, consider including diced avocado. Substitute poppy seeds with sesame seeds for a twist. To store leftovers, keep in an airtight container in the fridge for up to two days.