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Salad of Jicama and Papaya

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free


This salad is summer food at its finest. Crisp, juicy, refreshing and textured, jicama and papaya make an unlikely yet delightful duo, especially when paired with this light orange juice dressing atop a bed of crunchy Bibb lettuce.


3 Torange juice (fresh)
1 pnorange rind (grated)
1 1⁄2 tsugar
3 Tlight vegetable oil (safflower or corn)
1 1⁄2 tcoarse kosher salt
2 Tcider vinegar
1⁄2 lbjicama (peeled)
1 1⁄4 lbpapaya (ripe)
1⁄4 ccilantro (minced)
2 bnbibb lettuce (may substitute 1 small head Boston lettuce)


Combine orange juice, rind, sugar, salt and vinegar in a jar; shake to dissolve the crystals. Add oil. Cut jicama in fine julienne strips. Halve papaya; scoop out and reserve seeds. Slice fruit in eighths and pare off skin. Cut pieces crosswise in thin slices. Combine with jicama; toss with dressing. Add some papaya seeds and cilantro to taste; toss again gently. Taste for seasoning and additional papaya seeds. Arrange on lettuce. Serves 6.