For an extra layer of flavor, lightly toast the shredded coconut before adding it to the salad. This brings out its nutty sweetness. If you prefer a spicier kick, leave some of the seeds in the jalapeno pepper when chopping. Remember to handle carefully! This salad is best served chilled. It can be prepared a day in advance, allowing the flavors to deepen even further. Consider adding a diced avocado just before serving for a creamy texture.
Jicama-Lime Salad
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS0
A vibrant and refreshing salad that marries the subtle sweetness of jicama with the zesty brightness of lime. Tropical notes of coconut and pineapple dance with the gentle heat of jalapeño, creating an unforgettable culinary experience. This is a delightful and unexpectedly tasty salad!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Fiber15 g
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Protein7 g
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Saturated Fat4 g
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Sodium149 mg
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Sugar24 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring water and quinoa to a boil. Stir in 1/4 teaspoon salt and return to a rolling boil. Reduce heat to low, cover, and cook until all moisture is absorbed, approximately 15 minutes.
02
StepRemove from heat and let sit, covered, for an additional 5 minutes.
03
StepSpread quinoa in a thin layer on a platter and refrigerate until completely cooled, about 15 minutes.
04
StepIn a large bowl, combine jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper. Add cooled quinoa and toss gently to combine.
05
StepSeason to taste with salt and freshly ground black pepper.
06
StepCover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
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