Yesterday I spent the entire day deleting pictures of food. Funny how they add up. I ran across this salad from Chuls’s Bday party that I meant to post, but somehow that post got sidetracked. So in the spirit of Spring Cleaning my computer, why not go ahead and post this colorful salad.
This is Chuls’s(11yr old daughter) favorite salad, as she states “a perfect finger food!” Thick matchstick slices of mango, jicama and cucumber tossed with a Pomegranate Cilantro dressing. My girls’ enjoy this as a snack, served alongside fish or tossed with spinach.
from Cooking in Mexico
Etmology — The name jícama is from the Nahuatl word, xicamatl. J ícama is the name of this native Mexican plant, as well as the name of the edible root. It also goes by the names ofyambean and Mexican turnip.
The tuber can weigh up to twenty kilograms, but you will never see them in the stores this big. Usually they are between one half to one kilo (1-2 pounds) in weight. A half kilo-sized jicama is young and juicy.
Jícama has a water content of 86-90%, and is high in dietary fiber. Their nutritional claim to fame is that they are an excellent source of prebiotic fiber. Prebiotics are necessary for the support of probiotics.
Chuls’s loves hot pink, so her birthday party was an explosion of shades of pink, everywhere!! A perfect backdrop for this salad, don’t ya think?
Ensalada de Jicama, Mango y Pepino
by Sweet Life
by Vianney Rodriguez
1 jicama, peeled and sliced in 1/2 thick matchstick slices
3 mangoes, peeled and sliced as jicama
3 cucumbers, peeled as jicama
1 cup pomegranate juice
1/2 cup cilantro leaves, finely chopped
1/4 cup olive oil
pomgranante seeds for garnish
Combine pomegranate juice, olive oil, cilantro and stir to combine. Season to taste with salt and pepper. Toss with jicama, mango and cucumber. Garnish with pomegranate seeds.
I love it! My daughter’s birthday is tomorrow and I happen to have jicama and can get some mango and cucumber for the weekend celebration, these foods have been staples all summer of us, but mangoes are harder to find now. This is great!
Audrey Ellen says
That presentation is so appetizing! I love the contrasting pomegranate seeds!
Magic of Spice says
What a refreshing and healthy dish…perfect for a party 🙂
Bonnie that looks so beautiful, so colorful. I never used jicama, I don’t really know why.
But will now…definitely. Have a great weekend.
Blond Duck says
She’s right. This is a perfect salad for a pink party.
What a healthy, beautiful and delicious snack. I want some…the colors are just stunning! Thank you for sharing your creative culinary explorations…you inspire me, and I’m glad to know you. I hope you have a blessed day tomorrow. Much love and hugs from Austin!
Chuls got the eye and taste buds for some good food… wonder where she got that from
this is just what spring needs
That salad looks so colourful, refreshing and mouth watering!!
This platter is looking so colorful and mouthful, wonderful combo used !!!
Love the added color of the pomegranate seeds! We eat this salad often in the summer, but with some limejuice and chili powder. Either way you can’t go wrong with these wonderful ingredients. YUM! ~Yvette
Angie's Recipes says
I could easily finish the whole plate and ask for the 2nd helping! Yummy!
Christine @ Fresh Local and Best says
This is a beautiful and colorful salad! I didn’t know that jicama was filled with prebiotics, this is a good reason for me to have this root vegetable more often!
Mari's Cakes says
What a unique salad recipe. Wonderful combination, I am so curious to taste it.
5 Star Foodie says
What a gorgeous salad – I love the colors and the flavors!
I have never seen or eaten a salad like this ever before–it looks so refreshing! Jicama…there are so many things that I don’t know, including plants native to Mexico. Happy belated, Chuls!
A beautiful salad! So fresh and refined.
How gorgeous and perfect for summer! I adore jicama!!
Cooking in Mexico says
I love, love, love your photos! This salad has to taste amazing, with all those bright colors, and be good for us, too. Thanks for a reference to Cooking in Mexico’s information on jícama. I’m always glad to share info.
Ali @ Three Baking Sheets says
What a refreshing salad! Totally beats the ho-hum celery/carrot/ranch dip lineup.