Xec Salad with Jicama, Citrus, and Chili Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing no-cook salad combining crunchy jicama with bright citrus segments and a zesty chili lime dressing inspired by Yucatecan flavors. This mexican-inspired salads (vegan) ready in about 15 minutes blends peeled and julienned jicama, medium, peeled and segmented grapefruit, tablespoons fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Mexican cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups peeled and julienned jicama, 1 large peeled and segmented navel orange, and 1 medium peeled and segmented grapefruit.
  2. Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 1 teaspoon chili powder, 1 teaspoon honey, and 1/2 teaspoon sea salt until smooth and well combined.
  3. Step 3: Pour the chili lime dressing over the jicama and citrus mixture and toss gently to coat evenly.
  4. Step 4: Add 1/4 cup roughly chopped fresh cilantro leaves and 1/4 cup crushed roasted peanuts, tossing once more to combine all flavors and textures.
  5. Step 5: Serve immediately for a crisp, vibrant salad or chill for 15 minutes to meld flavors.

Equipment for this recipe

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Frequently asked questions

How long does Xec Salad with Jicama, Citrus, and Chili Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Xec Salad with Jicama, Citrus, and Chili Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Xec Salad with Jicama, Citrus, and Chili Lime 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 Xec Salad with Jicama, Citrus, and Chili Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Xec Salad with Jicama, Citrus, and Chili Lime Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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