Last week I shared with you a recipe for Pico de Gallo from Michelle Dudash’s Clean Eating for Busy Families cookbook. I served this with tuna tacos, and to round out the meal I needed a vegetable. I decided to make a Mexican-inspired salad with baby spinach, jícama, black beans, and a lime vinaigrette.
Jícama, also known as Mexican yam or Mexican turnip, is a root vegetable with a brown, papery exterior, and a white crisp interior. It sort of resembles a raw potato in color and texture, but not in shape. It has a slightly sweet, nutty flavor. Some people find it bland, but when paired with the right ingredients it can be very flavorful and it adds a nice crunch to salads and slaws (check out the sweet cabbage slaw in this post). Per cup, jícama contains 46 calories, 6 grams of dietary fiber, 1 g protein, and is a great source of vitamin C (contains 40% of the daily value).
Have you ever tried jícama? How do you like it prepared?