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Jicama-Lime Salad

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"I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!"
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Ingredients

1 h 25 m servings 325 cals
Original recipe yields 6 servings

Directions

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  1. Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

Footnotes

  • Cook's Note:
  • I used pineapple to sweeten the salad, however, I think mango would be a delicious substitute as well.
  • The quinoa can also be cooked in chicken stock.

Nutrition Facts


Per Serving: 325 calories; 5.5 g fat; 65.3 g carbohydrates; 7 g protein; 0 mg cholesterol; 149 mg sodium. Full nutrition

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