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I love jicama. Jicama is a root vegetable that resembles a turnip but tastes more like a not-so-sweet apple. It’s often called the “Mexican Potato” and can be served raw or cooked. It’s known for it’s crunchy texture and light taste. Jicama has no fat naturally and is packed with Vitamin C, fiber and is low in calorie. In this recipe I use raw jicama. I just love the crunch!
I also LOVE pomegranates. They are loaded with vitamins and minerals such as Vitamins C, A, B6, E, Potassium, Iron and Phosphorus. Pomegranates have also become popular due to their abundant antioxidants, which fight those pesky free radicals and help lower cholesterol and prevent diseases. I have deseeded a pomegranate before, but it was pretty messy and now they sell the seeds on their own 🙂 With the flaxseed in the dressing, you get even MORE fiber and antioxidants! (Feel free to add more flax, I just used 1 tablespoon as a benchmark).
Jicama Pomegranate Salad
- 1 large jicama peeled and chopped into 1 inch cubes
- 1 avocado peeled, seeded and chopped
- 1 granny smith apple peeled and chopped
- 1/3 cup pomegranate seeds
- 3 tablespoons honey
- juice of half a lime
- 2 tablespoons chopped cilantro
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ground flax seed
- salt and pepper to taste
Place chopped jicama, avocado and apple in a large bowl. Stir to combine.
In a small bowl, mix the honey, lime juice, cilantro, oil, flax and salt and pepper. Mix well.
Pour the mixture on top of jicama, avocado and apple. Mix thoroughly. Top with pomegranate seeds and stir. Place in refrigerator until ready to eat.
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