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    Home » Recipes » Salads

    10-Minute Summer Jicama Salad

    Published: Jun 5, 2016 · Modified: Apr 5, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A blue bowl filled with fresh vegetables for salad

    I’ve lost about 22 pounds so far being vegan really without even trying. But cooking almost every day so I can have content to post on my blog page means that I eat really well. Sometimes, too well! This week we enjoyed two pasta dishes for dinner: my Creamy Avocado Pasta Primavera and my Vegan Mushroom Stroganoff with Creamy Tofu Sour Cream. Don’t get me wrong! I love to eat my own recipes. Every day is like a new adventure to me so I would never complain about it. But the pasta over the last week has left me feeling rather full, if you will, and today I vowed to make something fresh and light to celebrate the fact that summer is almost here. Presenting my 10-Minute Summer Jicama Salad. I wanted to make the name a bit more interesting, but I added just about everything in my refrigerator to make this dish so just decided to keep the name simple.

    What I failed to understand until after I mixed all the ingredients together, was that in doing so, the photograph that I took afterward was not going to do the salad justice. I should have taken the photo before I added the lime juice and Veganese dressing, but what the heck, live and learn, right! That’s what life is all about and being that this is a new blog, I have a lot to learn still and I’m not ashamed to admit that. Thank you for bearing with me along the way.

    What I loved about this salad was that the jicama made it a little crunchy, the jalapeño made it a bit hot, the avocado made it extremely creamy and the oranges made it a little sweet. Add it all together and you get my 10-Minute Summer Jicama Salad. Enjoy and see you in the kitchen!

    A bowl of salad

    10 Minute Summer Jicama Salad

    10-Minute Summer Jicama Salad

    10-Minute Summer Jicama Salad

    A light, tangy, hot and sweet summer salad that's perfect for a picnic by the lake or to take to a summer barbecue.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Author: Deborah

    Ingredients

    • 1 medium jicama peeled and chopped into cubes
    • 2 medium purple carrots shredded
    • ½ medium green bell pepper finely chopped
    • ½ medium red bell pepper finely chopped
    • 1 medium avocado chopped
    • 1 medium navel orange peeled and chopped
    • 2 cloves garlic pressed or minced
    • 1 jalepeno seeded and finely chopped; keep a few seeds for a little extra heat
    • 2 green onions chopped
    • 2 tablespoon raw sunflower seeds
    • 2 tablespoon Veganese
    • 3 tablespoon lime juice about 1 ½ limes
    • parsley fresh parsley for garnish
    • sea salt to taste

    Instructions

    • Add all ingredients to large bowl. Admire the colors for a minute and then stir thoroughly. Top with parsley and serve chilled.
    Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!

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    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

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