Citrus and Jicama Salad with Lime Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A refreshing salad combining crunchy jicama and sweet tropical citrus, dressed in a zesty lime vinaigrette that brightens the palate. This Caribbean-inspired salad recipe (gluten free, vegan), ready in about 15 minutes, pairs jicama, orange, grapefruit into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and julienned jicama
• 1 large, peeled and segmented orange
• 1 medium, peeled and segmented grapefruit
• 3 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• 2 tbsp, chopped fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups of peeled and julienned jicama with 1 large peeled and segmented orange and 1 medium peeled and segmented grapefruit, tossing gently to mix.
2. Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified and slightly thickened.
3. Step 3: Pour the lime vinaigrette over the fruit and jicama mixture, tossing gently to coat evenly. Sprinkle 2 tablespoons chopped fresh cilantro on top before serving chilled.