Does Jicama (HEE-kah-ma) intimidate you?  There’s no need to fear this crunchy and faintly sweet tuber. Its mild flavour lends itself to this salad with radish, chives, pomegranate arils and herbs. The lime juice and seasonings definitely bring this salad alive. 

Serve this fresh, crisp and delicious salad alongside tacos or grilled salmon. 

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Jicama Salad

Course Salad

Ingredients

• 1 large jicama, peeled, julienned or cubed
• ½ cup radish, thinly sliced
• ¼ cup pomegranate arils
• ⅓ cup onion, shaved
• 2 tbsp chives, thinly sliced
• ½ cup mint, parsley and fennel, chopped

For the vinaigrette

• ⅓ cup lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• pinch of ancho chile
• pinch of paprika
• salt and pepper to taste

Instructions

• Toss together the jicama, radish, pomegranate, chives and herbs in a serving bowl.
• Place vinaigrette ingredients in a jar with a tight fitting lid and shake to combine.
• Pour over the salad and toss together.
• Sprinkle with a pinch of paprika.
• Check for seasoning and serve.