Xec Salad with Jicama, Citrus, and Chili Lime Dressing

By , Test Kitchen Director · 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 pairs jicama, navel 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 150 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.

Prep: 15 min Serves 4 Mexican cuisine 150 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Xec Salad with Jicama, Citrus, and Chili Lime 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 from drying out.

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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