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Salad with Jicama and Cumin Lime Dressing | Letty's Kitchen
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5 from 1 vote

Romaine Lettuce Salad with Jicama Hearts and Cumin Lime Dressing

Cut crispy juicy jicama into any shape you want. Tangy cumin lime vinaigrette marries the grapefruit citrus, crunchy lettuce, and baby tomatoes with the jicama. It's one of my favorite salads!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: cumin, jicama, lime
Servings: 8 servings
Calories: 219kcal

Ingredients

  • 3 tablespoons fresh squeezed lime juice (see note)
  • ½ teaspoon agave syrup or honey
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon Dijon-style mustard
  • cup extra virgin olive oil
  • ½ teaspoon ground cumin
  • Pinch cayenne pepper
  • 1 or 2 jicamas
  • 1 pink grapefruit, sections removed (see note)
  • Romaine lettuce, torn into pieces
  • 1 pint grape or cherry tomatoes, halved
  • 10 sprigs fresh cilantro, optional

Instructions

  • In a medium bowl, whisk the lime juice, agave syrup or honey, garlic, salt and mustard. Continue whisking and slowly drizzle in the oil. Whisk in the cumin and cayenne.
  • Remove the peel from the jicamas. Slice 1/8- to ¼-inch thick. Cut out hearts with a small heart-shape cutter. Toss with some of the dressing and set aside to marinate.
  • Arrange mounds of the lettuce onto individual chilled plates. Decorate with the jicama hearts, grapefruit and tomatoes. Drizzle more dressing over the salads. Garnish with the cilantro.

Notes

Use Key limes or Mexican limes if you can find them. They are sweeter than the larger green ones. To section a grapefruit--using a sharp knife, slice off the top and bottom of the grapefruit, then remove the peel and white pith: with the grapefruit standing on its cut bottom, slice down the sides, following the fruit’s contour, completely removing the outside white pith as well as the peel. Hold the grapefruit in your hand and remove the segments by cutting between the fruit and the membrane. Lift out each segment in one piece. Very thinly sliced red onion adds a pleasant optional bite when mixed into the lettuce. Since you are cutting out the hearts, there will be plenty of jicama scraps. Marinate them to add to another salad.

Nutrition

Calories: 219kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 768mg | Fiber: 15g | Sugar: 10g | Vitamin A: 7823IU | Vitamin C: 80mg | Calcium: 75mg | Iron: 3mg