Jicama Salad with Peaches and Ginger-Lime Shrimp

Crunchy, refreshing jicama gets a tart and sweet treatment in this crunchy salad recipe when it mingles with fresh summer peaches, cucumber, radish and red onion, all tossed in a light honey-lime vinaigrette. Serve with air-fryer shrimp with lime and ginger for a healthy, easy dinner recipe that’s full of flavor.

For even more light and healthy recipe ideas, you might enjoy:

Snow Pea Salad with Artichokes and Hearts of Palm

Easy Chicken Salad

Summer Squash Bruschetta Boats

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What Is Jicama?

Jicama (pronounced HEH-KA-MA) is a Mexican root vegetable that is often compared to a turnip or yam, but it has a much milder, slightly sweeter flavor and is very crunchy. I think a closer comparison for jicama is a less starchy, slightly sweet parsnip or carrot. Or maybe if a parsnip and a cucumber had a baby? A cross between an apple and a potato? You’ll have to try jicama and tell me if my metaphor works in the comments below!

What Are The Health Benefits Of Jicama?

Jicama is very good for you! While it may seem like you’re eating a very starchy vegetable, jicama is actually much lower in carbohydrates than a potato or other root vegetable. According to WebMD, jicama is full of fiber, antioxidants, Vitamin C, and has a very high water content to help with hydration and a low glycemic load.

How To Serve Raw Jicama

Jicama looks like a brown beet, or a very round Idaho potato on the outside and crisp white flesh on the inside. Jicama is delicious raw as a snack on its own or served in a salad. To serve raw jicama, carefully peel the skin and slice the white flesh into sticks, chunks or cubes then prepare according to your recipe. You can eat it on its own or with a variety of dips or dressings! I like to snack on plain raw jicama or dip it in nut butter or use it in this recipe for jicama peach salad of course!

What Goes Well With Crunchy Jicama Salad?

Jicama is a versatile vegetable and it goes well with watermelon, peaches, mangos and avocados. Lime juice, cilantro or mint add flavor to dress the jicama, and in this recipe, we’re adding a honey-lime vinaigrette along with red onion and radish to balance the sweetness. To make this jicama peach salad into a meal, we’re adding ginger-lime shrimp. You could use grilled chicken or other fresh fish or seafood. Jicama would also pair well with ceviche.

Recipe Instructions

To make the jicama salad and ginger-lime shrimp, start by preparing the shrimp so it can marinate while you assemble the salad. Rinse and dry your shrimp, then add to a bowl with 2 tbsps of ginger powder, 2 tbsp of lime juice and 1 tbsp of oil, with salt to taste. Stir to coat the shrimp and let sit while you prepare the salad.

Then you’ll peel and chop all the vegetables to add to a large bowl. In a separate bowl, you’ll mix the vinaigrette together using 1/4 cup of olive oil with 3 tbsp honey, 2 tbsp lime juice, 1 tbsp mustard, and salt and pepper to taste.

I like to cut the jicama, carrots and cucumber into matchsticks, and then very thinly slice the peaches, radishes and onion but you can also chop everything into chunks, cubes or dice the vegetables, it’s all about your preference!

Once the salad is assembled and the vinaigrette is mixed, preheat your air fryer (or fire up the grill for the shrimp) and cook the shrimp in a single layer at 390F for 5 minutes. Turn and cook for another 2-3 minutes until cooked through and slightly charred.

Assemble the shrimp on skewers, dress the salad and toss to coat, and serve immediately!

The salad will keep for about a day or two in the fridge once dressed (it does get soggy rather quickly) so it’s best to eat right away.

INGREDIENTS

For the Jicama Peach Salad:

1-2 lbs raw jicama

2 ripe peaches

1 cucumber

3 medium carrots

4-5 radishes

1 red onion

Optional: crushed cashews, cilantro or mint for garnish

For the Honey-Lime Vinaigrette:

1/4 cup olive oil

3 tbsp honey

2 tbsp lime juice

1 tbsp dijon mustard

Salt and pepper to taste

For the Shrimp with Lime and Ginger:

2 tbsp ginger powder

2 tbsp lime juice

1 tbsp olive oil

Salt to taste

INSTRUCTIONS:

For the Jicama Peach Salad:

• Carefully peel the jicama, carrots and cucumber
• Cut the jicama, carrots and cucumber into matchsticks, thin slices or cubes (I prefer matchsticks)
• Thinly slice the peaches, radishes and red onion
• Add all vegetables to a large bowl
• In a separate bowl, mix together all the dressing ingredients and whisk well to combine
• Toss salad with dressing just before serving

For the Shrimp with Lime and Ginger:

• Preheat your air fryer to 390F for 3 minutes (or heat up your grill, oven or pan)
• Rinse the shrimp and pat dry, add to a medium bowl
• Toss shrimp with oil, ginger powder, lime juice and salt and pepper
• Let the shrimp marinate with you prepare the ingredients for the salad (if you’re short on time the shrimp is just as flavorful without marinating thanks to the wonders of the air fryer, or you can prepare the shrimp the day before and let marinate overnight)
• Cook the shrimp in the air fryer (or your preferred method – grill, pan etc) for 5 minutes, turn and cook for another 2-3 minutes until cooked through and slightly charred
• Thread the shrimp onto wood skewers (if grilling the shrimp, do this before cooking) using about 4-5 shrimp per skewer and serve alongside the jicama salad

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Have you tried this jicama peach salad with ginger-lime shrimp recipe? I’d love to hear what you think in the comments below!

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