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Strawberry Jicama Salad w/ Fresh Basil and Grapefruit

It’s spring! And, we’re really feeling the pull to eat more fresh veggies and lighter salads.  This easy to make salad is full of bright spring colours and just a tiny bit sweet (thanks to some fresh strawberries and grapefruit).  This is an easy one to whip up when you don’t have much time to cook.  Jicama is a low glycemic starchy vegetable that is extremely low in carbohydrates, so it’s a great option if you’re following a keto style diet or just interested in eating low carb.  We love the crisp bite of jicama, it’s something between an apple and a radish, and extremely refreshing!


Strawberry Jicama Salad w/ Fresh Basil and Grapefruit

5 to 6 strawberries, sliced thinly
2 cups jicama, sliced thinly in matchsticks
1 cup watermelon radish, sliced thinly in matchsticks (or sub in regular radish)
1 cup English cucumber, sliced thinly in matchsticks
1/4 cup fresh basil leaves, sliced roughly
1/4 cup fresh cilantro sprigs (or sub in mint, if you prefer)

1/2 a lemon, squeezed
1/4 a grapefruit, squeezed
1 Tbsp extra virgin olive oil
pinch sea salt


1. Slice all the vegetables in thin matchsticks.  Slice the strawberries in matchsticks as well.  We removed the skin of the jicama before slicing.
2. Make sure to rinse off the fresh herbs and dry them to prevent wilting.  Roughly chop the basil and tear the cilantro into small sprigs.
3. Toss all of the vegetables and strawberries together in a mixing bowl.
4. Season with a pinch of sea salt and then add the lemon juice, grapefruit juice and extra virgin olive oil.


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