Jicama is a large round vegetable with a pale skin and a white interior. It has a bright crunchy texture that works beautifully in salads. For this recipe, we combine it with fresh oranges, romaine lettuce, cucumber and a citrus-mustard dressing.

Yield: Serves 6.



  • 1/4 cup white wine vinegar
  • 2 tbsp fresh orange juice
  • 1 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/3 cup extra-virgin olive oil
  • 4 cups torn romaine lettuce
  • 2 cups julienned peeled jicama
  • 2 large navel oranges, peeled, sectioned and chopped
  • 1 cup julienned English cucumber
  • 1/2 cup julienned red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 tbsp chopped fresh cilantro


  1. To prepare dressing, whisk together vinegar, orange juice, sugar, mustard, red pepper flakes and salt until combined. Gradually whisk in oil until blended.
  2. Combine lettuce, jicama, oranges, cucumber, red pepper, onion and cilantro in a bowl.
  3. Add dressing and toss to coat. Serve immediately.
Nutritional analysis per serving:

175 calories, 12.2 g fat, 1.6 g protein, 16 g carbohydrate, 4.3 g fibre, 201 mg sodium

Tip: Jicama is a large, round-shaped, thin-skinned root vegetable that looks something like a turnip. Its flesh is white and crunchy with a texture similar to that of a water chestnut. Jicama is also known as Mexican potato or yam bean root.