Home Food Recipes Spring Greens with Jicama, Cilantro & Lime

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


  1. 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!!


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