Jicama Salad with Lime Cilantro Dressing

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins

If you can't find watercress, you can use spinach or arugula.


3/4cup vegetable oil
1/3cup fresh lime juice
1/2teaspoon grated lime zest
1/2cup chopped cilantro
1-- jalapeño pepper, chopped
1/2teaspoon salt
1-- jícama (about 1 pound), peeled and cut into sticks
1bunch watercress, large lower stems broken off (about 2 cups)
4-- romaine leaves, cut crosswise in 1/4-inch slices
1-- mango, cut into cubes
4ounces queso blanco or feta cheese, crumbled


  1. Combine all dressing ingredients in a blender; cover and process until smooth.
  2. In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You'’ll have some dressing left.)

Adapted from Mexican Everyday, by Rick Bayless.

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 5.74
  • Fat 47g
  • Saturated Fat 7g
  • Polyunsaturated Fat 27g
  • Monounsaturated Fat 11g
  • Cholesterol 25mg
  • Sodium 620mg
  • Potassium 440mg
  • Carbohydrate 27g
  • Fiber 8g
  • Sugars 15g
  • Protein 6g
  • Trans Fat 1g
  • Vitamin A 70%
  • Vitamin C 110%
  • Calcium 20%
  • Iron 8%