This one is not mine. But I do love jícama and I’ve been wanting some hearty salad recipes lately (Jen’s lentil salad-add idea has me pursuing this even further).
Jícama will always remind me of my grandma. She used to serve it as an appetizer with orange wedges, thickly julienned, and tons of lime juice, salt & a dash of chile powder (but not too much).
We eat it more like fruit in Mexico and traditional piñatas have them inside (yeah, ancient mexican secret: you never dive for stuff when it first breaks!!) But I’m excited to welcome it into my life as a veggie! 
From this site:
<snipped from the site…>… if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself [or use as a side salad to balance another dish].
Ingredients
- 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup chopped red onion
- 1/2 a large cucumber, seeded, chopped
- 1 navel orange, peel cut away, sliced crosswise, then each round quartered
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- Pinch of cayenne
- Pinch of paprika
- Salt
Optional
- 1/2 avocado chopped
- 2 Tbsp olive oil
Method
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.
If you have time, do visit her site. There some great stuff in there!
