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7

Jicama Salad with Beets, Carrots and Finger Lime

Prep 30 min
Total 45 min
Ingredients 9
Servings 4

Jicama is a very popular tuber in Mexico. When I was a little girl, I would eat jicama with lime during recess at school. It has a sweet taste, it’s eaten raw and it’s very refreshing. I like combining it with raw beets and shredded carrots. I’m sure there are plenty of jicama recipes, but the one I am sharing with you today has a surprising ingredient: finger lime, a type of lime from Australia that has recently reached the U.S. This lime like looks like a finger and when you cut it open you’ll find tons of pretty little pearls that look like caviar but are really natural lime juice. This citric caviar, as it is also known, is the latest trend in the culinary world and is sure to become a great topic of conversation at the dinner table. Everyone will be tempted to try it! I hope you enjoy this recipe as it invites you try out new flavors and enjoy the jicama in a novel way. Bon appétit! MORE + LESS -

Ingredients

cup of grated jicama (1 medium jicama)

cup of shredded carrots (or 4 carrots)

cup of shredded beets (2 medium beets)

1/2

cup of lemon juice

cup of olive oil

teaspoon of sea salt

teaspoon of ground black pepper

small handful of cilantro

finger limes (one per person)

Directions

Hide Images

1

Wash all the vegetables well then peel and shred them using a food processor. Place one portion of each ingredient in a salad dish (as seen in the photo).
2

Prepare a dressing using lemon juice with olive oil, salt, and pepper. Drench the veggies in this lemon vinaigrette. To finish off, cut each finger lime in half and squeeze to release the pearls.
3

Add these pearls to the salad and garnish with cilantro.

Expert Tips

I recommend eating this salad the day it’s made to enjoy the freshness. You can omit the finger limes if you can’t find them in your local supermarket.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Jicama is a very popular tuber in Mexico. When I was a little girl, I would eat jicama with lime during recess at school. It has a sweet taste, it’s eaten raw and it’s very refreshing. I like combining it with raw beets and shredded carrots. I’m sure there are plenty of jicama recipes, but the one I am sharing with you today has a surprising ingredient: finger lime, a type of lime from Australia that has recently reached the U.S. This lime like looks like a finger and when you cut it open you’ll find tons of pretty little pearls that look like caviar but are really natural lime juice. This citric caviar, as it is also known, is the latest trend in the culinary world and is sure to become a great topic of conversation at the dinner table. Everyone will be tempted to try it! I hope you enjoy this recipe as it invites you try out new flavors and enjoy the jicama in a novel way. Bon appétit!