Jicama, Peppers and Cilantro Salad


We grow our own citrus as well as allspice, cilantro and chili’s. And we raise our own honey from bee hives on our Little Farm. So this salad is a very special one that we like to use all year round. It is refreshing and the citrus dressing is surprising.


  • 1/2 cup unsweetened orange juice (or 3/8 cup lime juice with 2 tablespoons rice vinegar)
  • 1 small garlic clove, smashed peeled and finely minced
  • 1-2 chilies, chopped
  • A pinch allspice
  • 1 teaspoon orange zest, chopped fine
  • 1 teaspoon honey
  • 2 tablespoons cilantro coarsely chopped
  • 2 tablespoons olive oil
  • salt and pepper

Salad Ingredients:

  • 1 jicama, peeled and cut into thin slices ( you can buy this already cut up in some markets)
  • 2-3 oranges (or other citrus)
  • 1 red onion, peeled rinsed and thinly sliced
  • 1 yellow sweet pepper, seeded and thinly sliced (optional)


  1. Combine all of the dressing components 15 to 30 minutes before serving.
  2. Arrange the salad in a bowl or serving plater.
  3. Drizzle the dressing over the salad to cover.
  4. Serve cool, but not overly chilled for the best flavor.

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I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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