Name: Jícama, Radish, and Pepita Salad
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 4 servings
Ingredients: 1/2 cup olive oil; 1/3 cup chopped fresh cilantro; 1 1/2 tablespoons white wine vinegar; 1 tablespoon honey; 1 1/4 teaspoons ground cumin; 1 5-ounce package butter lettuce mix or baby spinach leaves; 2 cups diced peeled jicama; 1 scant cup thinly sliced radishes (about 8); 1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted; 1/2 cup coarsely crumbled queso fresco or Cotija cheese

For a main-course salad, add some grilled shrimp or chicken and diced papaya.

Recipe information

Total Time
15 minutes
Yield
Makes 4 servings

Ingredients

1/2 cup olive oil

1/3 cup chopped fresh cilantro

1 1/2 tablespoons white wine vinegar

1 tablespoon honey

1 1/4 teaspoons ground cumin

1 5-ounce package butter lettuce mix or baby spinach leaves

2 cups diced peeled jicama

1 scant cup thinly sliced radishes (about 8)

1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted

1/2 cup coarsely crumbled queso fresco or Cotija cheese

Preparation

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

TagsSalad Jicama Root Vegetable Vegetable Radish Pumpkin Seed Seed Lettuce Leafy Greens Spinach Queso Fresco Cheese Dairy Cotija Side Dinner Lunch Gluten Free Vegetarian Quick Easy 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

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