Salad of Jicama and Papaya

Serving size:
 6 servings


    • 3 T
    • orange juice (fresh)
    • 1 pn
    • orange rind (grated)
    • 1 1⁄2 t
    • sugar
    • 3 T
    • light vegetable oil (safflower or corn)
    • 1 1⁄2 t
    • coarse kosher salt
    • 2 T
    • cider vinegar
    • 1⁄2 lb
    • jicama (peeled)
    • 1 1⁄4 lb
    • papaya (ripe)
    • 1⁄4 c
    • cilantro (minced)
    • 2 bn
    • bibb lettuce (may substitute 1 small head Boston lettuce)
30 minutes
Ready in
30 minutes


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.


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.


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