Papaya and Jicama Salad with Lime-Chili Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp, vibrant tropical salad combining sweet papaya and crunchy jicama, tossed in a tangy lime-chili dressing for a refreshing appetizer. This Mexican-inspired salad recipe, ready in about 15 minutes, pairs ripe papaya, peeled and julienned, jicama, peeled and julienned, red bell pepper, thinly sliced 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 150 calories and feeds 2, 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.

Prep: 15 min Serves 2 Mexican cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup julienned ripe papaya, 1 cup julienned jicama, 1/2 cup thinly sliced red bell pepper, and 1/4 cup fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp honey, 1 tbsp olive oil, 1/4 tsp red chili flakes, and 1/4 tsp salt until the dressing is well emulsified.
  3. Step 3: Pour the dressing over the papaya and jicama mixture and toss gently until all ingredients are evenly coated.
  4. Step 4: Sprinkle 2 tbsp toasted pepitas on top for added crunch. Serve chilled or at room temperature as a light starter or side salad.

Frequently asked questions

How long does Papaya and Jicama Salad with Lime-Chili Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Papaya and Jicama Salad with Lime-Chili Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jicama, peeled and julienned from drying out.

Can I substitute ingredients in Papaya and Jicama Salad with Lime-Chili Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Papaya and Jicama Salad with Lime-Chili Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Papaya and Jicama Salad with Lime-Chili Dressing?

Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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