Chop Chop Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Jun. 28, 2011
First time I've ever had jicama, and I wasn't too crazy about it. Its crunchiness is nice, but it's also a bit slimy (for lack of a better word) and really doesn't have much flavor, if any. I don't think it adds anything to the salad, and I would omit in the future, particularly considering it was expensive. IMHO, what really makes this salad unusual is the grapefruit. I served this with the recommended Habanero Heat Salad Dressing which was a good complement.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Apr. 2, 2011
Sounds very good. I will make it and comment afterwards. Thank you.
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Photo by Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Gatineau, Quebec, Canada
Reviewed: Feb. 7, 2013
This recipe is good as is. I must however disagree with a comment that jicama was "slimy"- Jicama is crunchy and watery- if it's slimy it must've not been fresh. An easy alternative to jicama can be a green mango (NOT ripe and sweet). It will offer the same crunchiness but with a bit of tartness at the same time. Second alternative can be to use pineapple. NOT from a can but freshly cut. Thanks for the recipe.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 11, 2013
Outstanding! A delicious mix of flavors, colors, and textures. We used already-cut-up grapefruit segments from the refrigerator case at the grocery store, and substituted cherry/grape tomatoes for the chopped tomato. The dressing I used was a raspberry vinaigrette, but I think it would be great with a poppy seed dressing as well.
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