"Bright, crunchy refreshing summer's harvest salad." — Soup Lover-Sue
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peeled, chopped jicama
chopped orange bell pepper
green onions, chopped
chopped fresh cilantro
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.
Sounds very good. I will make it and comment afterwards. Thank you.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chop Chop Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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