We went down to Mexico for a few days to visit our friends Corbett and Jessalyn. They’ve created an amazing situation where they live down there for 3 months out of every year! They were kind enough to let us stay with them and show us around the little town where they have become part-time residents.
And part of our daily routine was gathering on their deck over looking the ocean for a happy hour to watch the sunset. Given that jicama is a local staple in their small beach town, it was part of the appetizer platter every night. Somehow I got out of the habit of regularly eating jicama even though I used to carry bags of it with me to work. I’m so thankful Jessalyn reminded me of my love for this funky vegetable!
Now if you have never used jicama before, have no fear! While it may not be the most beautiful vegetable in the produce aisle, it certainly isn’t difficult to figure out. Just cut off the skin and slice away!
I hope you enjoy this crisp, light and flavorful salad,
- 1 small red onion, thinly sliced
- 1 serrano pepper, seeds removed and sliced
- Juice of 2-3 limes
- 1 medium grapefruit - ½ juiced, other half sliced for garnish
- 1 Tbsp olive oil
- ¼ cup cilantro, diced
- Pinch of salt (black salt shown but any salt will do)
- 1 small jicama sliced
- Additional cilantro for garnish
- Place onion, pepper, lime and grapefruit juice, olive oil, cilantro and salt in a bowl and combine to mix well. Set aside to let marinate for 10 minutes.
- Meanwhile, slice or julienne jicama and slice grapefruit for garnish.
- Once onions and peppers have marinated, mix in jicama and coat well. Taste and add salt and pepper as needed.
- Transfer to a plate and garnish with grapefruit and additional cilantro