Shaved Jicama and Citrus Salad

4 steps

Updated at: Fri, 22 May 2026 19:24:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories324.1 kcal (16%)

Total Fat18.8 g (27%)

Carbs39.9 g (15%)

Sugars19.8 g (22%)

Protein2.5 g (5%)

Sodium193.9 mg (10%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1Jicama

large, peeled and julienned or thinly shaved

1Ruby Red grapefruit

supreme segmented

2Cara Cara

or Blood oranges, supreme segmented

0.5Red onion

small, thinly sliced, soaked in ice water for 10 minutes, then drained

½ cupfresh cilantro leaves

roughly chopped

The Serrano & Honey-Lime Vinaigrette:

1Serrano pepper

ribs and seeds removed, minced very fine

¼ cuplime juice

freshly squeezed

2 Tbsphoney

⅓ cupNeutral oil

like avocado or light olive oil

½ tspsea salt

ground coriander

Instructions

Step 1

1 Make the Vinaigrette: In a small bowl or mason jar, whisk or shake together the minced serrano, lime juice, honey, sea salt, and ground coriander. Slowly drizzle in the oil while whisking constantly (or shake vigorously in the jar) until the dressing is completely emulsified.

Step 2

2 Prep the Salad Elements: Toss the shaved jicama, drained red onion, and chopped cilantro together in a large mixing bowl.

Step 3

3 Dress the Salad: Drizzle about half of the vinaigrette over the jicama mixture and toss gently to coat.

Step 4

4 Plate and Serve: Transfer the dressed jicama to a serving platter or individual plates. Tuck the vibrant citrus segments into and around the jicama structure so they don't break apart. Drizzle the remaining vinaigrette over the top of the citrus just before serving.