This green salad is packed with colorful, crunchy veggies, making it an excellent complement to chili and other south of the border entrées.
- 1/2 Cup orange juice
- 1/4 Cup lime juice
- 1/4 Cup extra virgin olive oil
- 1/3 finely chopped seeded poblano pepper
- 3 Tablespoons chopped cilantro
- Salt, to taste
- 8 Cups bite-size pieces mixed lettuces, such as red leaf, green leaf, or butter lettuce
- 2 Cups thinly sliced jicama sticks
- 1 Cup thinly sliced carrot sticks
- 3 oranges, peeled and cut into bite-size pieces
- 1/2 orange bell pepper, cored, seeded, and cut into thin strips
- 1/2 red bell pepper, cored, seeded, and cut into thin strips
- 1/2 yellow bell pepper, cored, seeded, and cut into thin strips
Calories Per Serving167
Folate equivalent (total)104µg26%
- 1 large jicama, peeled and cut into matchsticks
- 1 red bell pepper, cut into long thin strips
- 1 green bell pepper, cut into long thin strips
- 1 small red onion, sliced into thin lengthwise slivers
- 2 green chile peppers - halved lengthwise, seeded, and cut into strips
- 1 (2 inch) piece fresh ginger root, thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup water
- ⅔ cup vinegar
- ⅔ cup white sugar
- 1 teaspoon salt
Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
- 2 cups water
- 1 cup quinoa, rinsed and drained
- ¼ teaspoon salt
- 1 large jicama, peeled and diced
- 1 cup sweetened shredded coconut
- 1 cup diced pineapple
- ¾ cup golden raisins
- ¾ cup diced sweet onion
- 2 limes, zested and juiced
- ¼ cup chopped fresh cilantro
- ½ jalapeno pepper, chopped
- salt and ground black pepper to taste
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.
Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
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.
Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
Jícama and Fennel Salad with Oranges and Herbs
A tasty autumnal dish using two often-neglected vegetables, jicama and fennel salad gets a lovely citrus lift from fresh oranges and a lime dressing.
- 1 medium jícama, peeled and cut into narrow 1 1/2-inch-long strips
- 3 to 4 clementines or other small seedless oranges, sectioned
- 1 fennel bulb, very thinly sliced (save stalks for another use see note)
- Feathery leaves from the fennel
- 2 scallions, green parts only, thinly sliced
- 1/4 to 1/2 cup chopped fresh cilantro or parsley, or a combination
- 4 ounces baby greens (any variety, see Note for options)
- Juice of 1/2 to 1 lime, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave or maple syrup
- Combine the first 7 ingredients in a serving container and toss together.
- Combine the dressing ingredients in a small bowl and stir together. Pour the dressing over the salad and toss together.
- Let stand for a few minutes if time allows, then scatter the seeds over the top and serve.
Use any kind of baby greens you prefer — spring mix, spinach, arugula, baby kale, or mixed baby power greens.
If you like this tasty fall salad, you might also enjoy …
Here are more deliciously satisfying vegan salads & sides.
About Nava Atlas
Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.
If you love to entertain as much as I do you will want to be sure to check out One Kings Lane –my online marketplace destination for finding top-brand, designer and vintage home goods at unbelievable prices. Although One King Lane does not specialize in kitchen items, cookware or entertaining, their online storefront collection changes constantly and you can almost always find fun, inspiring and seasonal basic entertaining ingredients such as linens, china, glass, serving pieces, fine pottery, and other tablescape essentials—and all at a significantly reduced price! If you entertain a lot it is definitely worth your while to check in with One Kings Lane from time to time.
- 4 cups chopped organic strawberries
- 2 cups organic blueberries
- 1 cup chopped jicama (Note: try cutting extra jicama intofun and festive star shapes!)
- 1/2 cup finely chopped mint
- ¼ cup finely chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
Place the strawberries, blueberries and jicama in a large serving bowl. Add the mint, shallots, lemon juice and olive oil gently toss to coat. Refrigerate until serving time. Serve cold.
Healthy Holiday Dishes Under 500 Calories
Does just sitting down to plan out your holiday menus make you go up a pant size? Instead of waiting for the calories to pile up, choose from these holiday favorites for 500 calories or less.
Photo By: Tara Donne ©Tara Donne
Photo By: Tara Donne ©Tara Donne
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Christopher Testani
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
©prop stylist: Marina Malchin Food stylist: Jamie Kimm
Instead of loads of boozy drinks, heat things up with a cup of mulled cider. This warming drink delivers a boost of vitamin C and inflammation fighting spices for only 120 calories per serving.
Butternut Squash Soup
Winter squash gives soup a smooth texture without using cream. This velvety and antioxidant-rich soup clocks in at only 125 calories per serving. Serve a big pot as a first course for a holiday meal to get things off to a healthy start.
Holiday menus often lack ample amounts of fruit and veggies, but making sure produce is on the table can help keep the total calories down. This vibrant salad can set the stage for a bright and festive holiday meal.
Kale Pesto and White Bean Dip
Take crudité to the next level with this flavorful and protein packed dip. Another easy way to enjoy more veggies at your holiday table.
Quinoa Tabbouleh with Feta
Make this festive looking dish for gluten free and vegetarian loved ones. Unlike most other grains, quinoa provides an ample dose of hunger fighting protein.
Ham and Vegetable Gratin
Every holiday host needs a one-pot crowd pleaser. This recipe calls for a few pantry and freezer staples and is a wonderful way to use up leftover ham. It may taste decadent but has just under 400 calories per serving.
Herb-Roasted Turkey Breast
Only cooking for an intimate group? Roast a turkey breast with less fuss and in less time. This recipe serves 8 and there should still be some leftovers for soups and sandwiches.
Grilled Whole Mediterranean Fish
Dazzle your guests with a holiday-worthy seafood centerpiece. A whole fish infused with herbs and citrus complete with a tangy vinaigrette for less than 475 calories per serving. Prepare the fish ahead and store in the fridge. After a quick sizzle on the grill, the main course is served.
Ginger Angel Food Cake
Make a reduced-guilt dessert part of your holiday menu without sacrificing flavor. This low-fat cake is infused with holiday spice and topped off with a vibrant red berry sauce for only 325 calories per slice.
Fruit Salad with Limoncello
A splash of lemon liqueur elevates fruit salad to celebratory status in this beautifully dessert centerpiece. With just over 250 calories per serving it&rsquos a light, yet flavorful end to a holiday meal.
Crustless Spinach Quiche
Putting together a holiday brunch menu? Make eggs for a crowd with this veggie-packed baked egg dish.
45+ Christmas Salads That Are Anything But an Afterthought
These festive recipes include veggies, fruit, and plently options for dressings.
'Tis the season of treating yourself to everything from holiday party appetizers and honey-glazed ham to Christmas cocktails and cookies galore. But with all of the eating you're gearing up to do this season &mdash whether it's at a small party or a digital gathering amid friends &mdash now is it not the time to abandon your leafy favorites. After all the cookie swaps and sweet treats, you might find yourself craving a plate (or two) of flavor-packed greens come Christmas Day.
You might think that guests or family members might be less than thrilled to see a salad amid your holiday spread. That's because they haven't tried one of these insanely flavorful blends yet! Celebrating the most wonderful time of the year with a healthy holiday spread is a fantastic idea, and these salad recipes are perfect companions throughout Noel festivities. In fact, we'd argue that these salads are just as much comfort food as the other traditional dishes you have on your Christmas dinner table. The boost of supercharged nutrients in these fresh ingredients is just an early present from you to, well, yourself.
This holiday, consider adding one of these nutrient-packed Christmas salad recipes to your holiday dinner spread. Some of these options are perfect starters and side dishes, made for adding to your usual Christmas dinner lineup (which vegan and vegetarian guests will appreciate!). As for the others? They're so hearty and delicious, they just might make you want to swap 'em for your usual ham-filled plate entirely &mdash just wait and see.
- 4 large beets, peeled and green tops removed
- Coarse salt
- 3 seedless oranges
- 5 tablespoons freshly squeezed lime juice
- 2 1/2 tablespoons freshly squeezed orange juice
- 1 teaspoon sugar
- 1/4 cup peanut oil, preferably unrefined
- 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
- 4 cups wild baby arugula
- 2/3 cup roasted, salted peanuts
- 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices place in a large bowl.
Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets let stand 1 hour.
Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments set aside.
Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.
Don’t make the mistake to bake these at a higher temperature. When I tested them at 400 degrees, baked for 25 minutes, they were delicious but were burnt around the edges, and some had to be thrown out.
I figured I would try it again with a lower temperature while cooking for longer, and the results were perfect, crisp, and tasty!
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper and lightly grease with oil or use a silicone mat (here is what I use).
- Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size.
- Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt.
- Arrange jicama slices on the baking sheet in a single layer.
- Bake for 30 minutes. Turn them over and bake for another 30 minutes, or until edges turn up and are golden and crispy.
- Transfer jicama chips to a cooling rack to cool and further crisp up.
- Garnish with parsley leaves and serve with your favorite dip or vegan yogurt.
Healthy & Delicious: Jicama and Watermelon Salad Recipe
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
It's rare you can use the word "refreshing" to describe a non-beverage recipe, but man, does Jicama and Watermelon Salad ever fit the bill. A juicy, citrusy, virtually fat-free Bobby Flay recipe, it could replace ice water as your go-to revitalizer on warm summer days.
The dish's two main ingredients are watermelon and jicama, the latter of which may be unfamiliar to many. Shaped like a large, flatter onion, the jicama has a rough, potato-like skin and sweet, crunchy flesh, texturally similar to that of a radish. Nutritionally speaking, it's a solid source of fiber and Vitamin C, and very low in calories.
I've only eaten jicamas raw, as crudité or as part of a salad, but the internet assures me they can be cooked, as well. Here, it provides a crisp counterpoint to the watermelon, which eventually becomes a tad squishy in the juices.
One word of caution: For this particular recipe, the jicama has to be julienned, meaning the time it takes to prepare depends entirely on your knife skills. I'm fairly handy with a chef's blade, and it was still a pretty solid 15 minutes to slice up the whole thing.