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–+ servings
Strawberry Jicama Salad

Fresh Strawberry Jicama Salad for a Crisp Summer Delight

Enjoy a vibrant Strawberry Jicama Salad packed with flavor and nutrients, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound California Strawberries Use ripe berries for the best flavor.
  • 1 cup Jicama Can substitute with pears.
  • 1 English cucumber Cucumber Preferably with thin skin and fewer seeds.
For the Dressing
  • 2 tablespoons Lime Juice Fresh is highly recommended.
  • 2 teaspoons Tajín Can replace with chili powder.
For the Garnish
  • 2 tablespoons Chamoy Use mango salsa with a dash of hot sauce if unavailable.
  • handful Mexican Style Peanuts Substitute with pumpkin seeds for a nut-free version.

Equipment

  • mixing bowl
  • spatula
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Wash and hull 1 pound of ripe California strawberries, then slice them into quarters.
  2. Peel and dice about 1 cup of jicama into small cubes.
  3. Peel and thinly slice 1 English cucumber.
  4. In a large mixing bowl, gently combine the strawberries, jicama, and cucumber.
  5. In a separate small mixing bowl, squeeze the juice of 2 fresh limes, then add 2 teaspoons of Tajín and whisk until well blended.
  6. Pour the dressing over the mixed fruits and veggies, and gently toss to coat.
  7. Sprinkle 2 tablespoons of chamoy and a handful of Mexican style peanuts over the salad.
  8. Serve the salad immediately for the best freshness.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 5IUVitamin C: 60mgCalcium: 2mgIron: 4mg

Notes

Select ripe strawberries for sweetness. Prepare the salad just before serving to keep jicama crisp. Adjust Tajín to your spice preference.

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