Jicama, Radish and Pepita Salad

Yield: 4 servings

This crisp and refreshing salad is colorful and different. Enjoy it in good health!


  • 1/2 cup grape seed oil
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh squeezed orange juice
  • 1 tablespoon honey
  • 1 1/4 teaspoons cumin
  • 1 5-ounce package baby spinach
  • 2 cups jicama, peeled and shredded (or diced)
  • 1 cup thinly sliced radish
  • 1/3 cup roasted pepitas (pumpkin seeds)
  • 1/2 cup crumbled Cotija cheese (or queso fresco)


  1. Whisk first 6 ingredients (through cumin) in a small bowl. Season to taste with salt and pepper.
  2. Toss spinach, jicama, and radishes in a large bowl. Add dressing and toss to coat. Sprinkle with pumpkins seeds and cheese and serve.

Adapted from www.epicurious.com

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