7 ensalada de jicama Recipes

extra virgin olive oil, pomegranate juice, lime juice, freshly squeezed, sugar, cayenne pepper, kosher salt, black pepper, fresh cilantro, chopped, beets, cooked and sliced, ruby red grapefruits, peeled and segmented, red apple, diced (pink lady or braeburn recommended), jicama , julienned, pomegranate arils

navel oranges, red grapefruit, cubed peeled jicama (about 1 lb), red red radishes (about 6 medium), grated lime rind, fresh lime juice, plain fat-free yogurt, light mayonnaise, honey, freshly ground black pepper, salt, chopped romaine lettuce, pomegranate seeds, unsalted pumpkinseed kernels, toasted, chopped fresh cilantro

mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch fingers or wedges (see technique below), jicama, peeled and cut into long 1/2-inch-wide fingers or wedges, seedless english cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide fingers or wedges, pure ground chile (buy pure guajillo or ancho chile in a mexican grocery, make it yourself, or substitute a little cayenne), salt, limes, each cut into 6 wedges

vinegar, olive oil, sugar, beets, cooked, peeled and sliced (can use canned , sliced beets), apples or pears, cored and sliced, oranges, peeled and sliced, bananas, peeled and sliced, jicama, peeled, halved and sliced, limes, peeled and sliced, carrots, cooked and sliced, radishes, sliced, almonds, chopped peanuts, raisins, pickled jalapenos , cut in slivers