10-Minute Summer Jicama Salad

Name: 10-Minute Summer Jicama Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium jicama (peeled and chopped into cubes); 2 medium purple carrots (shredded); 1/2 medium green bell pepper (finely chopped); 1/2 medium red bell pepper (finely chopped); 1 medium avocado (chopped); 1 medium navel orange (peeled and chopped); 2 cloves garlic (pressed or minced); 1 jalepeno (seeded and finely chopped; keep a few seeds for a little extra heat); 2 green onions (chopped); 2 tbsp raw sunflower seeds; 2 tbsp Veganese; 3 tbsp lime juice (about 1 1/2 limes); parsley fresh parsley (for garnish); sea salt (to taste)

Published: Jun 5, 2016 · Modified: Apr 20, 2023 by Deborah · This post may contain affiliate links · Leave a Comment

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This tasty jicama salad is loaded with fiber and healthy fruits and vegetables for a delicious summer salad you can enjoy anytime of year.

I've lost about 22 pounds so far being vegan really without even trying. But cooking almost every day so I can have content to post on my blog page means that I eat really well. Sometimes, too well! This week we enjoyed two pasta dishes for dinner: my Creamy Avocado Pasta Primavera and my Vegan Mushroom Stroganoff. Don't get me wrong! I love to eat my own recipes. Every day is like a new adventure to me so I would never complain about it. But the pasta over the last week has left me feeling rather full, if you will, and today I vowed to make something fresh and light to celebrate the fact that summer is almost here. Presenting my 10-Minute Summer Jicama Salad. I wanted to make the name a bit more interesting, but I added just about everything in my refrigerator to make this dish so just decided to keep the name simple.

What I failed to understand until after I mixed all the ingredients together, was that in doing so, the photograph that I took afterward was not going to do the salad justice. I should have taken the photo before I added the lime juice and Veganese dressing, but what the heck, live and learn, right! That's what life is all about and being that this is a new blog, I have a lot to learn still and I'm not ashamed to admit that. Thank you for bearing with me along the way.

A blue bowl filled with fresh vegetables for salad

What I loved about this salad was that the jicama made it a little crunchy, the jalapeño made it a bit hot, the avocado made it extremely creamy and the oranges made it a little sweet. Add it all together and you get my 10-Minute Summer Jicama Salad. Enjoy and see you in the kitchen!

📖 Recipe

10-Minute Summer Jicama Salad

A light, tangy, hot and sweet summer salad that's perfect for a picnic by the lake or to take to a summer barbecue.

5 from 1 vote

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Course: Lunch

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 servings

Author: Deborah

Ingredients

▢ 1 medium jicama peeled and chopped into cubes
▢ 2 medium purple carrots shredded
▢ ½ medium green bell pepper finely chopped
▢ ½ medium red bell pepper finely chopped
▢ 1 medium avocado chopped
▢ 1 medium navel orange peeled and chopped
▢ 2 cloves garlic pressed or minced
▢ 1 jalepeno seeded and finely chopped; keep a few seeds for a little extra heat
▢ 2 green onions chopped
▢ 2 tablespoon raw sunflower seeds
▢ 2 tablespoon Veganese
▢ 3 tablespoon lime juice about 1 ½ limes
▢ parsley fresh parsley for garnish
▢ sea salt to taste