Description
This Jicama salad recipe with peaches and radishes is loaded with texture and pairs perfectly with ginger-lime shrimp. You’ll love the flavor of this crunchy jicama salad.
Ingredients
Scale
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 Ginger-Lime Shrimp
- 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
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salads