Categories: Recipes

Spring Greens with Jicama, Cilantro & Lime

Spring Greens with Jicama, Cilantro & Lime

Spring Greens with Jicama, Cilantro & LIme


Do your taste buds rule the roost? I started thinking about cilantro and cumin and sunflower seeds and had to put them together. The greens were especially good and what could be a better combination to wake things up?

So, somewhat by accident, I started chopping and mixing and out came this salad. Earthy and fresh, with lemon, lime and jicama to give it the finishing touch. Just what I was looking for, a change in scenery.

If you’re in need of a change in scenery and a new, easy salad recipe you have to give it a try. If you love cilantro, you’ll love this. Pair it with fish, spicy foods such as chili or thai or simply have it by itself.

What you need:

  • 1 to 2 bunches or 6 to 12 ounces fresh greens
  • handful cilantro, coarsely chopped
  • 1/2 medium jicama, generously julienned
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp chili powder
  • juice of 1 lime & lemon
  • 1/8 cup roasted, unsalted sunflower seeds or pepita seeds
  • 1/4 cup parmigiano reggiano
  • salt and pepper
  • olive oil and white wine vinegar

What you do:

  • Make my standby salad dressing. 1/3 vinegar to 2/3 olive oil with juice of 1/2 lemon and salt and pepper to taste. Shake together in a jar. Note* I used to measure each of these ingredients before mixing but now I simply eye-ball the proportions and it always turns out.
  • Whisk together lime juice, cumin, coriander, chili powder and a dash or two of salad dressing in a small bowl. Add lemon juice to taste.
  • Add the jicama to the mixture, stirring until it’s well coated. Set aside.
  • Wash & chop greens and cilantro. I use whatever greens I have on hand but the heartier your greens the better. Pictured above is a mixture of Little Gems, arugula and baby red kale.
  • Toss the greens and cilantro together in a large bowl with your dressing.
  • Serve topped with the jicama mixture, cheese and seeds. If I’m serving with a larger meal, I toss all of the ingredients together when dressing the greens to keep it simple.
  • Substitute ingredients, change proportions and have fun with it. This is a no-fuss salad with huge returns.


Spring Greens with Jicama, Cilantro & Lime

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About the Author: Emily Murphy

I’ve learned there’s something wonderfully powerful in the simple act of growing. Here, in our gardens, we can repair ourselves and our plots of earth with our own two hands. GROW WHAT YOU LOVE and GROW NOW!

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  1. Carol M Reising April 17, 2020 at 5:06 pm - Reply

    I just discovered that one of my many “weeds” is edible…miner’s lettuce. I ate one and it was really good! I usually find that when I’m doing my spring weeding, I leave the miner’s lettuce (even though I didn’t know what it was) because it is so delicate and sweet looking.

    So, combined with your recipe, I’m really looking forward to a miner’s lettuce salad!!

    • Emily Murphy May 13, 2020 at 10:46 am - Reply

      This is wonderful to hear! I hope you love it as much as me and my family. :)