Harlingen Citrus and Jicama Salad with Chili Lime Dressing

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A refreshing, crunchy salad featuring sweet citrus and crisp jicama, tossed in a zesty chili lime dressing inspired by regional Texas flavors. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs jicama, orange, red bell pepper 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 120 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
• 2 medium, peeled and segmented orange
• 1 medium, thinly sliced red bell pepper
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups peeled and julienned jicama, 2 peeled and segmented medium oranges, 1 thinly sliced medium red bell pepper, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1 tsp chili powder, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until fully emulsified and smooth.
3. Step 3: Pour the chili lime dressing over the salad mixture and toss gently until all ingredients are coated evenly.
4. Step 4: Chill the salad in the refrigerator for 15 minutes before serving to allow flavors to meld and the salad to crisp up.