Jicama Orange Salad

This Jicama Orange Salad is crisp, citrusy, and full of refreshing crunch, the five-minute side that brightens any table. A Mexican favourite for Día de Muertos, it’s just as perfect for a party buffet, Thanksgiving or Christmas.

Crisp, juicy, and bright with citrus, this easy jicama orange salad (ensalada de jícama con naranja) is my winter standby when jicama is at its sweetest.

It brings instant crunch and pretty bursts of orange to the table, perfect alongside turkey at Thanksgiving, on a Día de los Muertos buffet, or as a refreshing contrast to rich Christmas dishes. 

Inspired by ensalada xec, a traditional Yucatan citrus dish we enjoyed during Hanal Pixan, we often take this salad to potlucks during winters in Huatulco and Puerto Escondido on Oaxaca’s coast.

Because the jícama is peeled and the fruit is segmented, it delivers that fresh, salad-like lift without raising any eyebrows about disinfecting leafy greens.

It travels well, stays crisp for hours, and tastes even better after a quick chill. Double it or triple it. It’s the kind of low-stress side you’ll reach for all season.

If you enjoyed this jicama salad with oranges, you’ll love these other easy sides like Guatemalan cabbage slaw and Russian salad both full of fresh flavour and colour for any meal.

Why You’ll Love This Recipe

• Quick and Easy: Five minutes with a knife, a squeeze of lime, a sprinkle of chile and you’re done.
• Fresh and Flavourful: The crisp jicama, juicy oranges, and bright lime create a refreshing jicama citrus salad that’s light yet full of flavour.
• Perfect for Holidays: Adds colour, crunch, and a light contrast to rich Thanksgiving, Día de Muertos, or Christmas dishes. For another festive option, try our ensalada de Nochebuena, a colourful Christmas Eve salad with pomegranates, oranges, pineapple, jicama, and beets.
• Make-Ahead Friendly: Stays crisp and refreshing for hours, making it ideal for potlucks and parties.

Ingredients

• Jícama: Choose firm, smooth jícama with light brown skin. Peel before dicing; the crisp white flesh adds mild sweetness and crunch. For another recipe featuring jícama, try our apple jicama slaw. 
• Oranges: Use fresh navel, mandarin, or tangerine oranges. Segment them for the best texture and bright citrus flavour.
• Spanish Onion: Thinly slice a small red or white Spanish onion for a mild, crisp bite that balances the sweetness.
• Lime Juice: Freshly squeezed lime juice adds tang and brightness. 
• Flat-Leaf Parsley: Adds colour and a light herbal note. Swap with cilantro for a more traditional Mexican flavour.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Substitutions and Variations

• Add Crunch and Colour: Sprinkle toasted pepitas or chopped nuts for a nutty crunch or mix in pomegranate seeds for a burst of colour and sweet-tart flavour. For another salad with similar flavours, try our purslane salad with pomegranate, fig, and walnuts.
• Use Different Citrus: Swap oranges for grapefruit, blood oranges, or tangerines for a unique citrus twist.
• Include Shaved Fennel or Apple: Add thinly sliced fennel or apple for a subtle sweetness and extra texture.
• Make It Spicy: Sprinkle chili powder or Tajín over the salad to give it a gentle, zesty kick reminiscent of ensalada xec. Add a splash of Naranja Agria (bitter orange) juice for even more Yucatan flavour.
• Drizzle with Honey or Agave: A touch of honey or agave syrup enhances the natural sweetness of the jicama and oranges.

How to Make Orange Jicama Salad

This Mexican jicama salad is crisp, refreshing, and full of bright citrus flavour. With just a few simple ingredients and five minutes of prep, you’ll have a tasty, colourful side dish that’s perfect for holidays or any time you want a light, crunchy salad.

Step 1: Prep the Jicama and Orange. Peel the jicama and dice it into bite-sized pieces. Segment the orange, removing any membrane, for juicy, easy-to-eat pieces.

Step 2: Slice the Onion. Thinly slice the Spanish onion and add it to a bowl with the jicama and orange.

Step 3: Season the Salad. Add salt, black pepper, and lime juice, then toss gently to combine.

Step 4: Add the Herbs and Serve. Stir in chopped parsley or cilantro and serve alongside main dishes like this Mexican canned sardines in tomato sauce for a bright, refreshing contrast.

How to Cut Jicama for Salads

Step 1: Cut the jicama in half using a sharp knife.

Step 2: Place the flat side down and use your knife to slice off the peel following the shape of the jicama.

Step 3: After peeling, dice the jicama into bite-sized pieces for your salad.

Expert Tips

• Peel and Dice Jicama: Use a sharp knife to peel the jicama and cut it into uniform bite-sized pieces for the best texture and even flavour.
• Segment Oranges Carefully: Remove all membranes when segmenting oranges so each piece is juicy and easy to eat.
• Chill Before Serving: Let the jicama fruit salad sit in the fridge for 10–15 minutes before serving to allow the flavours to meld and keep it crisp.
• Toss Gently: Mix the ingredients carefully to avoid bruising the oranges or crushing the jicama.
• Make-Ahead and Storage: Prepare the salad a few hours ahead and store it covered in the refrigerator. It stays fresh and crisp, but add herbs just before serving for the best flavour.

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