Keeping it light and refreshing with this jicama salad. Super simple to make with only 11 ingredients and delicious paired with roasted salsa. You can also eat this on tacos or burrito bowls!
I’ve also included a creamy oil-free citrus tahini dressing to drizzle on top. Which can of course be used on other salads or veggies. So be sure to stock up on Simple Truth Tahini at your local Kroger. As well as fresh sweet corn and limes. If roasted corn isn’t available in the freezer section, you can make your own. Cutting sweet corn off the cob and sautéing in a pan over high heat until golden and dark in a few places. Alternatively you can line a baking sheet with parchment paper and add a single layer of sweet corn and broil as needed until charred.
I love to eat this on it’s own with extra lime juice and seasonings. It’s also amazing when added to other things like my vegan queso, tofu sour cream or salsa. You need to make a batch and prepare for an exciting recipe I’ll be including it into next!
If you give this recipe a try, please snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post. I’m forever grateful for those of you that continue to read my blog and interact with me on all platforms. Thank you for taking the time to check out my page and try my recipes!
Jicama Salad + Creamy Citrus Dressing
Yield 1 quart
- 3 cups Jicama, small diced
- 2 cups Roasted Corn
- 1 cup Tomatoes, diced
- 2 tbsp Cilantro, minced
- 1 tbsp Lime Juice
- 1/4 tsp Tajin (optional)
Creamy Citrus Dressing:
- 3 tbsp Simple Truth Tahini
- 2 tbsp Lime Juice
- 4 tbsp Water
- 1 tbsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Paprika
- 1/2 tsp Onion
- 1/2 tsp Garlic Powder or 1-2 cloves minced
- Salt, to taste
Wash and peel the jicama. Cut into slices and cube. Repeat with tomatoes.
Measure and add everything into a large bowl. Season to taste with Tajin, optional.
In a small jar or air-tight container measure and add all dressing ingredients. Seal and shake to evenly combine.
Serve jicama salad with a drizzle of dressing or toss salad with dressing right before serving.
Store extras in an air-tight container for up to 3 days. Best made and served fresh the day of.
Courses Entree, Side, Lunch
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.4