All Simple Vegetable Recipes

Simple Jicama, Zucchini and Onion Salad Recipes

Jicama, Zucchini, and Onion Salad


One of the most rewarding ways to enjoy jicama is to serve it fresh in a simple crunchy salad recipes. I think this is a super summer salad and a wonderful addition to any cold meal.

Makes 6 servings

  • 1 small head Boston lettuce

  • 1medium-size sweet onion, such as Vidalia or Walla Walla Sweet, or 1 medium-size red onion, halved and thinly sliced

  • 1 medium-size (about 1 pound) jicama, peeled, sliced, and cut into matchstick strips

  • 2 small zucchini, trimmed and cut into matchstick strips

  • 1/2 small red bell pepper, seeded and thinly sliced



  • 2 tablespoons fresh lemon juice

  • 1 small clove garlic, minced

  • 1 teaspoon capers, drained, rinsed and chopped

  • 1 tablespoon chopped fresh oregano

  • Salt and freshly ground black pepper to taste

  • 1/3 to 1/2 cup extra-virgin olive oil, to taste

  1. Arrange the lettuce in a medium-size salad bowl. Arrange the onion slices on top. In a medium-size bowl, toss the jicama and zucchini together and spoon the mixture over the onion slices. Garnish with the red pepper.

  2. Prepare the vinaigrette. In a small bowl, beat together the lemon juice, garlic, capers, oregano, salt, and pepper. Beat in the olive oil.

  3. Just before serving this simple salad recipes, pour some of the vinaigrette over the vegetables. Toss. Pass the remaining vinaigrette in a separate sauce boat.

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