Jicama Salad

Swap the leafy greens for crispy sliced jicama in this great salad!

5 min. 1 serv.
37 ratings

Do you find yourself wanting to switch things up in your salads? If you’re not keen on more leafy greens, then you should consider trying this great Jicama Salad recipe! Sliced jicama makes for a great lettuce substitute, doubling down on the crunchiness and providing a unique flavor profile that’s sure to satisfy. The red peppers add sweetness, all offset by a pinch of paprika for added taste!

Low Fat / Low Carb icon Low Carbs icon Vegetarian icon Vegan icon Gluten Free icon Paleos icon


If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
1 1/4 Cups Jicama, thinly sliced
1/2 Cup Bell pepper, thinly sliced
1/4 Cup Red onions, thinly sliced
Fresh cilantro, to taste
Paprika, to taste
Cayenne pepper, to taste
1/4 Cup Lime juice
1 Tbsp Olive oil


Did you know?

In addition to the vitamin C and fiber content, jicama is a fantastic source of potassium. Potassium is key for managing blood pressure, as it’s a vasodilator that reduces the tension on blood vessels and arteries. Potassium also helps manage sodium levels in our bodies, keeping us hydrated. By adding paprika to your jicama salad, you get a great source of iron that helps support cellular metabolism – a perfect pairing for better health!

Did you enjoy this jicama salad? If so, let us know what you think in the comments below!

Make sure you try one of these great recipes next: Jicama Slaw, Baked Jicama Fries, and “No Potato” Salad.

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