A light and refreshing Tomato Jicama Salad made from local farmers market produce perfect for summer BBQs. It’s paleo, vegan, gluten and dairy free, and Whole30 approved!
One of my favorite things about the summer is all the fresh produce. I love hitting up the farmers market once a week to pick up a few things that are in season to have for the week. Everything just tastes so much better when it is fresh and local. And you are supporting your local farms and economy.
This tomato jicama salad was inspired by my trip to the farmers market the other weekend. Tomatoes are in season here now and are amazing. I can literally pop the cherry ones like candy and eat the larger ones like apples. I also noticed a few varieties of peppers at a couple stands. After inquiring about them I choose to go for the Anaheim variety which has a mild-medium flavor.
I’ve been on a huge jicama kick recently and figured I would make a salad of all the ingredients. The jicama brings a light and refreshing taste and crisp texture, while the tomatoes add some sweetness, and the pepper balances it out with a little kick. Since the ingredients reminded me of some Mexican flavors, I made an quick cumin lime dressing to bring it all together.
This tomato jicama salad is quite addicting. It is so fresh and light, I couldn’t stop picking at it while I made and photographed it. Pair it with some grilled protein and some carbs and you have the perfect summer meal. It would be also be perfect for a summer BBQ or picnic. You could easily double or triple the recipe. The longer it marinates, the more it takes on the flavor of the dressing, so don’t be afraid to make it the night before. I think I’m going to make it for a BBQ my CrossFit is having on July 4th!
I’m so excited to announce that I’m teaming up with some of my favorite bloggers and we are bringing you a fun #foodiefarmersmarket series this week! Each one of us shopped at our local farmers market and made a dish or drink inspired by the fresh produce! Make sure to check them all out!
Roasted Beet and Goat Cheese Salad by Ellie from Hungry by Nature
Raspberry Lemon Kombucha Sangria by Kelsey from Little Bits of
Paleo Peach Basil Tart by Allie of Miss Allie’s Kitchen
Aglio Olio Zoodles with Summer Vegetables and Shrimp By Jess of Plays Well with Butter
Cherry Caprese Pasta Salad by Kara of Byte Sized Nutrition
Grilled Chicken Breast with Jalapeño Peach Salsa by Chrissa from Physical Kitcheness
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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- 1 small-medium jicama, peeled and cut into cubes (600 grams)
- 2½ cups cherry tomatoes, cut in half (370 grams)
- 1 cup roughly chopped Anaheim peppers (about 5/90 grams)
- ½ cup cilantro, roughly chopped
- 3 tablespoons lime juice
- 1 tablespoon avocado oil
- ¼ teaspoon cumin
- ⅛ teaspoon chili powder
- salt and pepper, to taste
- In a small bowl whisk together dressing ingredients. Set aside
- Add chopped jicama, tomato, and pepper to a large bowl. Add dressing and mix well. Add cilantro and mix again.
- Let sit for a few hours to overnight or serve immediately.
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