Orange Jicama Salad (Gluten-Free, Vegan)
This 10-minute orange jicama salad combines sweet, juicy oranges and crisp, crunchy jicama, tossed in a lemon-olive oil dressing for the most refreshing salad. Gluten-free and vegan too.
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A Delicious and Refreshing Salad
If you’ve never had jicama (a root vegetable with brown skin and off-white interior) before, it’s basically like a cross between an apple and a water chestnut – crunchy, juicy and subtle in flavor.
In this jicama and orange salad, the crunchiness from the jicama complements the sweet and juicy oranges – creating a contrast in texture that is amazing.
With the bright citrus flavor, plenty of savory flavor from the sliced onions and black pepper, and tossed with fresh lemon juice and olive oil, and you’ve got an absolutely tasty salad that goes great with proteins (think grilled chicken, pork or fish), or as a topping for tacos!
Why You’ll Love this Recipe:
- Simple Ingredients: There are only a handful of ingredients you need for this orange and jicama salad. (While jicama is available all year round, the best quality jicama would be available during the fall and winter months).
- Easy to Make: Preparing this salad requires just 10 minutes of hands-on time, and no cooking is required!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this jicama salad recipe is 100% gluten-free, dairy-free, and vegan, which means that even those with Celiac disease and gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this orange jicama salad recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Jicama: Make sure to peel the jicama before cutting it. I cut it into cubes, but you can also slice it into thin matchsticks.
- Oranges: I prefer using navel oranges, but you can also use mandarin oranges or blood oranges (just make sure to remove the seeds).
- Onion: I used a yellow onion, but you can also use white onion or red onion if you prefer. Make sure to slice the onion very thinly.
- Lemon Juice: I recommend using fresh lemon juice for the best flavor, but you can also use bottled lemon juice if that’s what you have.
- Olive Oil: Since there are such few ingredients, I recommend using extra virgin olive oil for the best flavor.
How to Make Orange and Jicama Salad:
Combine Jicama and Oranges:Â Add chopped jicama and cubed oranges to the cup. Stir well.
Add Onions and Parsley:Â Add thinly sliced onions and chopped parsley.
Dress Salad:Â Add the salt, black pepper, lemon juice, and olive oil. Toss well to combine.
Serve and Enjoy:Â Serve and enjoy the salad as a side to proteins or as a topping for tacos!
Dish by Dish Tips:
- Chilled or Not? I enjoy eating this salad chilled, so I would recommend chilling it in the refrigerator for at least 30 minutes before serving. Alternatively, you can chill the oranges and jicama prior to preparing the salad, so you can serve it immediately.
- Swap Lemon Juice: If you wish, you can also swap out the lemon juice and use another citrus juice (such as lime juice, orange juice or grapefruit juice). Or you can use apple cider vinegar or balsamic vinegar instead.
Other Gluten-Free Salads You’ll Love:
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Orange Jicama Salad (Gluten-Free, Vegan)
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This 10-minute orange jicama salad combines sweet, juicy oranges and crisp, crunchy jicama tossed in a lemon-olive oil dressing for the most refreshing salad. Gluten-free and vegan too.
Ingredients
- 1 cup cubed jicama, peeled
- 1 cup cubed orange, seeds removed
- 1 onion, thinly sliced
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Combine Jicama and Oranges: Add chopped jicama and cubed oranges to the cup. Stir well.
- Add Onions and Parsley: Add thinly sliced onions and chopped parsley.
- Dress Salad: Add the salt, black pepper, lemon juice, and olive oil. Toss well to combine.
- Serve and Enjoy: Serve and enjoy the salad!
Notes
Jicama: Make sure to peel the jicama before cutting it. I cut it into cubes, but you can also slice it into thin matchsticks.
Oranges: I prefer using navel oranges, but you can also use mandarin oranges or blood oranges (just make sure to remove the seeds).
Onion: I used a yellow onion, but you can also use white onion or red onion if you prefer. Make sure to slice the onion very thinly.
Lemon Juice: I recommend using fresh lemon juice for the best flavor, but you can also use bottled lemon juice if that’s what you have.
Olive Oil: Since there are such few ingredients, I recommend using extra virgin olive oil for the best flavor.
- Prep Time: 10 mins
- Category: Appetizers
