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Blogging Marathon# 61: Week 3/ Day 2

Theme: Dishes using Root Vegetables

Dish: Mexican Chopped Salad with Jicama

Jicama has recently become one of my favorite vegetable. It is crispy, slightly sweet and very refreshing. It is a root vegetable and falls under the taproot category. Rutabaga, parsnip, daikon are few other veggies that fall under this category.

I wanted to take a picture of jicama and asked my son to pose. Then my daughter wanted to hold it too for the photos. But in the end I couldn’t pick just one, so I’m posting both their pics.

I love jicama in salads and here’s another salad that I already made with it along with avocado. Today’s salad is from ‘Vegan Eats World’ cookbook by Terry Hope Romero. It has a very interesting dressing with toasted and ground pumpkin seeds along with agave, lime juice and spices. It is thick, gritty and very yummy.

If you can’t find jicama, then I think apple or pear can be used instead, but the taste will be quite different.

Print Recipe
Mexican Chopped Salad Yum
Recipe for Mexican Chopped Salad with Jicama, roasted chilies, tomato and pumpkin seed dressing -- a very refreshing salad that can be served with any meal.
Mexican Chopped Salad
Course salad
Cuisine mexican
Prep Time 20 minutes
Servings
serving
Ingredients
  • 1 Jicama Medium , peeled and diced
  • 2 Tomatoes seeds Medium , removed and diced
  • 1 Red Onion Small , diced
  • 2 Jalapeno Serrano Chilies or
  • 1 cup Cilantro Leaves, chopped
  • 3 tbsps Pumpkin seeds , roasted
  • ¼ cup Lime juice
  • 1 ~ 2 tsps Agave Nectar
  • 1 tsp Oregano Dried
  • ½ tsp Cumin Ground
  • To taste Salt
Course salad
Cuisine mexican
Prep Time 20 minutes
Servings
serving
Ingredients
  • 1 Jicama Medium , peeled and diced
  • 2 Tomatoes seeds Medium , removed and diced
  • 1 Red Onion Small , diced
  • 2 Jalapeno Serrano Chilies or
  • 1 cup Cilantro Leaves, chopped
  • 3 tbsps Pumpkin seeds , roasted
  • ¼ cup Lime juice
  • 1 ~ 2 tsps Agave Nectar
  • 1 tsp Oregano Dried
  • ½ tsp Cumin Ground
  • To taste Salt
Mexican Chopped Salad
Instructions
  1. On a dry skillet, roast jalapeno or serrano chili until the skin is blistered and is tender. Place them in a bowl and cover with a plate or plastic wrap. Remove the skin and seeds, chop and keep ready.
  2. In a mixing bowl, combine jicama, tomatoes, onion, roasted chilies and cilantro.
  3. Pulse the roasted pumpkin seeds in a coffee grinder into a gritty powder. Then in a bowl whisk the pumpkin seed powder with lemon juice, agave, dried oregano, ground cumin and salt.
  4. Pour the dressing over the vegetables and toss well. Serve the salad immediately.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 61.

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15 thoughts on “Mexican Chopped Salad with Jicama”

  1. I am scrolling up and down looking at the pictures. My favorite is the third picture, jicama in hands where the focus is both on the vegetable and the fingers.

  2. this vege is new to me and love those cute hands holding the vegetables. I can enjoy this bowl of salad for me lunch so refreshing…

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