Weight Watchers Recipes Jicama Salad

This jicama salad recipe is perfectly sweet, crunchy, spicy and refreshing, with the addition of blueberries, cashews and a spicy, tangy vinaigrette.

The first time I made a jicama salad recipe, the jicama was a footnote to the rest of the salad, namely spinach, persimmons, avocado and miso dressing. It wasn't until I made a jicama and carrot slaw that I realized that jicama could take on a principle role. With a little sweet and a lot of crunch, jicama adds both fantastic flavor and texture to any salad.

This salad is a breeze to put together. Mix the jicama, blueberries, chopped cashews and basil in a serving bowl, then toss with a tangy lime dressing. I added ¼ teaspoon of crushed red pepper flakes to the dressing for a good amount of kick. If you want to turn down the heat, use a little less.

Spicy Thai Jicama Salad « What We're Eating

We're living in a townhouse right now while we look for a house, and are trying to take advantage of the poolside grills as much as possible. The other night, we packed up trays of marinated chicken, barbecue sauce, corn cobs wrapped in foil and a bowl of this salad, pulled on our bathing suits and headed to the pool for an evening of grilling and splashing.

I wasn't sure what my boys were going to think of the jicama salad recipe and I almost prepared a plate of watermelon to bring along to the pool, just in case it wasn't up their alley. At the last minute, I decided to take my chances and ditched the watermelon idea. It wasn't a huge risk, since I know that both boys like jicama, blueberries and spicy food. What I wasn't prepared for was the rave reviews that the salad received. They both had two large helpings before jumping into the pool for an evening swim.

Serving: 0.5 Cup | Calories: 84 kcal | Carbohydrates: 9.7 g | Protein: 1.3 g | Fat: 5 g | Saturated Fat: 0.7 g | Sodium: 43 mg | Fiber: 2.7 g | Sugar: 4.9 g

Jicama Mango Salad With Cilantro And Lime Recipe

Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag # and I'll be sure to find it.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!This is the slaw to beat all others! Fresh and flavorful, this cucumber and jicama slaw recipe, with an Asian flair, is great on its own or tucked inside of tacos.

It's hard not to be smitten with jicama when you first bite into the crisp, naturally sweet vegetable. It's crunchiness adds interesting texture to salsas, southwestern slaws and even to dinner salads. And it really can't be beat when served as a dipper with hummus or my favorite Mediterranean 7-Layer Dip.

Weight Watchers Friendly Lunch Ideas (that Aren't All Salads!)

As much as I love all of those recipes I just mentioned, this jicama recipe is one of my favorites. It's fantastic served with teriyaki shrimp tacos (tuck it right into the tacos), alongside my favorite ahi tuna recipe or piled on top of Hoisin Instant Pot Chicken Breasts.

Admittedly, peeling jicama is not as easy as peeling a carrot, but it just requires a little persistence with a regular vegetable peeler, a chef's knife or a combination of the two. From start to end, it shouldn't take you more than a few minutes.

And what about the cucumber? Is it necessary to use an English cucumber? You could easily substitute a regular cucumber, but the beauty of an English cucumber is that you don't have to peel it and get the benefits of the fiber and the pretty color of the peel.

Weight Watchers Zero Point Dinner Ideas

Eat this slaw straight, tuck it inside of tacos or pile it on a salmon burger. Either way, I'm placing bets that you'll be as smitten with it as I am.

Serving: 0.5 Cup | Calories: 40.4 kcal | Carbohydrates: 4.7 g | Protein: 0.5 g | Fat: 2.3 g | Saturated Fat: 0.2 g | Sodium: 39.4 mg | Fiber: 2 g | Sugar: 1.3 g

Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag # and I'll be sure to find it.

Jicama Corn Salad Recipe

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

As much as I love all of those recipes I just mentioned, this jicama recipe is one of my favorites. It's fantastic served with teriyaki shrimp tacos (tuck it right into the tacos), alongside my favorite ahi tuna recipe or piled on top of Hoisin Instant Pot Chicken Breasts.

Admittedly, peeling jicama is not as easy as peeling a carrot, but it just requires a little persistence with a regular vegetable peeler, a chef's knife or a combination of the two. From start to end, it shouldn't take you more than a few minutes.

And what about the cucumber? Is it necessary to use an English cucumber? You could easily substitute a regular cucumber, but the beauty of an English cucumber is that you don't have to peel it and get the benefits of the fiber and the pretty color of the peel.

Weight Watchers Zero Point Dinner Ideas

Eat this slaw straight, tuck it inside of tacos or pile it on a salmon burger. Either way, I'm placing bets that you'll be as smitten with it as I am.

Serving: 0.5 Cup | Calories: 40.4 kcal | Carbohydrates: 4.7 g | Protein: 0.5 g | Fat: 2.3 g | Saturated Fat: 0.2 g | Sodium: 39.4 mg | Fiber: 2 g | Sugar: 1.3 g

Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag # and I'll be sure to find it.

Jicama Corn Salad Recipe

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!