Jicama, Papaya, Tomato and Cucumber Salad
My Jicama, Papaya, Tomato, and Cucumber Salad is refreshing and one of the best salads for your family dinners this season. And please, no thick, or creamy salad dressing. Only oil, vinegar, salt, and pepper!
If you’ve never had jicama, you must try it this season. Native to Mexico, also grown in the Philippines and Asia, Jicama (he-kah-mah) is a root starchy white flesh vegetable with thick skin, crunchy, and tastes mildly sweet. It is a perfect add-on for salad, and enjoyable as a veggie snack.
How to use Jicama in your salad
Jicama is easy to use in a salad. Use a sharp knife to remove the skin, chop or slice, and mix with your favorite greens, fruits, and veggies. Jicama is highly nutritious and low in calories.
The sweet exotic taste of the papaya paired with the cucumber is just a delightful addition to the jicama. The ingredients hold well in salads and are nutritious for any type of side dish for an indoor or outdoor meal.
Where to find Jicama
Unfortunately, Jicama is not available in all markets. Generally, it is available in Latin markets, and you may also find it in supermarket chains carrying various ethnic foods. This super veggie is available all year round, which makes it ideal for a quick snack or salad.
When buying your jicama, look for ones that are firm and easy to handle as the skin is thick and waxy.
How to make Jicama, Papaya, Tomato and Cucumber Salad
This simple and refreshing salad takes less than 30 minutes to prepare. First, a sharp knife is recommended to remove the waxy thick skin. Here is how to prepare the salad:
- Wash the jicama to remove any unwanted dirt. Using a sharp knife such as a chef’s knife, remove the outer waxy layer.
- Slice the jicama as if you were slicing potatoes. First into large slices and then in cubes. (remember all the ingredients should be cut about the same size.) Place in a bowl with lemon water while you prepare the remaining ingredients.
- Prepare the papaya. Peel off the skin of the papaya either with a sharp knife or vegetable peeler. Remove the seeds and cut into cubes. (almost the same size as the jicama) You will need about 1 – 2 cups and also depending on the serving size. Store remaining papaya for stew or beverage later.
- Wash the cherry tomatoes and with the same knife slice them in half. Set aside
- Wash the mini cucumbers, remove ends, cut in halves, and then cut the halves into halves as well, then into cubes.
- Chop or slice the red onion about the same size as the other ingredients.
- In a bowl, mix Noubess Sorrento Lemon Infused Extra Virgin Olive Oil or Noubess Blood Orange Infused Extra Olive Oil with parsley, salt, and pepper.
- Place all the ingredients in a bowl and mix well to combine.
- Serve cold or at room temperature.
Tips and Notes:
- Jicama is usually the size of potatoes. When preparing your salad make sure that you have equal amounts of the papaya and cucumber.
- Always, wash each vegetable thoroughly and separately before slicing, cutting, or chopping.
- Add other fruits or vegetables such as broccoli, carrots, endive, green onion, bell peppers, radishes, tomatoes, spinach, grapes, strawberries, watermelon, kiwi, cantaloupe, and honeydew.
- Keep the salad in a refrigerator if you are not ready to serve it right away. This keeps the ingredients fresh.
- The salad can be prepared the night before.
- Storing: can be stored in the refrigerator for about 3 days.
What to Serve with Jicama Salad
Don’t be afraid to enjoy it with poultry, red meat or seafood. This is a versatile salad that can also be served on its own. Perfect for no meat lovers!
Reference
https://www.healthline.com/nutrition/jicama-nutrition-benefits#section4
Jicama, Papaya, Tomato and Cucumber Salad
Equipment
Ingredients
- 1 medium jicama diced
- ½ English cucumber or 2 – 3 mini cucumbers diced
- 1 ½ cup papaya diced
- 1 cup cherry tomatoes sliced,
- 2 green onions
- 1 tbsp Noubess Sorrento Lemon Infused Extra Virgin Olive Oil
- 1 tbsp lime juice optional
- salt and black pepper
- fresh parsley leaves optional
Instructions
- Wash the jicama to remove any unwanted dirt. Using a sharp knife such as a chef’s knife, remove the outer waxy layer. Slice the jicama as if you were slicing potatoes. First slice or cut into large slices and then in cubes. (remember all the ingredients should be cut about the same size.) Place in a bowl with water while you prepare the remaining ingredients. Drain before mixing with the other ingredients.
- Prepare the papaya. Peel off the skin of the papaya either with a sharp knife or vegetable peeler. Remove the seeds and cut into cubes. (almost the same size as the jicama) You will need about 1 – 2 cups depending on the serving size. Store remaining papaya for stew or beverage later.
- Wash the cherry tomatoes and with the same knife slice them in half. Set aside
- Wash the mini cucumbers, remove ends, cut in halves, and then cut the halves into halves as well, then into cubes.
- Chop or slice the red onion about the same size as the other ingredients.
- In a bowl, mix Noubess Sorrento Lemon Infused Extra Virgin Olive Oil or Noubess Blood Orange Infused Extra Olive Oil with parsley, salt, and pepper.
- Place all the ingredients in a bowl and mix well to combine.
- Serve cold or at room temperature.
Notes
- Jicama is usually the size of potatoes. When preparing your salad make sure that you have equal amounts of the papaya and cucumber.
- Always, wash each vegetable thoroughly and separately before slicing, cutting, or chopping.
- Add other fruits or vegetables such as broccoli, carrots, endive, green onion, bell peppers, radishes, tomatoes, spinach, grapes, strawberries, watermelon, kiwi, cantaloupe, and honeydew.
- Keep the salad in a refrigerator if you are not ready to serve it right away. This keeps the ingredients fresh.
- The salad can be prepared the night before.
- Storing: can be stored in the refrigerator for about 3 days.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Jicama, Papaya, Tomato and Cucumber Salad
Equipment
Ingredients
- 1 medium jicama diced
- ½ English cucumber or 2 - 3 mini cucumbers diced
- 1 ½ cup papaya diced
- 1 cup cherry tomatoes sliced,
- 2 green onions
- 1 tbsp Noubess Sorrento Lemon Infused Extra Virgin Olive Oil
- 1 tbsp lime juice optional
- salt and black pepper
- fresh parsley leaves optional
Instructions
- Wash the jicama to remove any unwanted dirt. Using a sharp knife such as a chef’s knife, remove the outer waxy layer. Slice the jicama as if you were slicing potatoes. First slice or cut into large slices and then in cubes. (remember all the ingredients should be cut about the same size.) Place in a bowl with water while you prepare the remaining ingredients. Drain before mixing with the other ingredients.
- Prepare the papaya. Peel off the skin of the papaya either with a sharp knife or vegetable peeler. Remove the seeds and cut into cubes. (almost the same size as the jicama) You will need about 1 - 2 cups depending on the serving size. Store remaining papaya for stew or beverage later.
- Wash the cherry tomatoes and with the same knife slice them in half. Set aside
- Wash the mini cucumbers, remove ends, cut in halves, and then cut the halves into halves as well, then into cubes.
- Chop or slice the red onion about the same size as the other ingredients.
- In a bowl, mix Noubess Sorrento Lemon Infused Extra Virgin Olive Oil or Noubess Blood Orange Infused Extra Olive Oil with parsley, salt, and pepper.
- Place all the ingredients in a bowl and mix well to combine.
- Serve cold or at room temperature.
Notes
- Jicama is usually the size of potatoes. When preparing your salad make sure that you have equal amounts of the papaya and cucumber.
- Always, wash each vegetable thoroughly and separately before slicing, cutting, or chopping.
- Add other fruits or vegetables such as broccoli, carrots, endive, green onion, bell peppers, radishes, tomatoes, spinach, grapes, strawberries, watermelon, kiwi, cantaloupe, and honeydew.
- Keep the salad in a refrigerator if you are not ready to serve it right away. This keeps the ingredients fresh.
- The salad can be prepared the night before.
- Storing: can be stored in the refrigerator for about 3 days.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
