Holiday Weekend Recipe: Ensalada de Jicama

courtesy ef Julian Medina

Looking for a quick and easy salad for your Memorial Day BBQ? Chef Julian Medina’s shared his ensalada de jicama with us. Chef Medina is a Mexico City native and the chef/owner of Toloache, Toloache Taqueria, Yerba Buena and Coppelia, all located in New York City. 



PREP TIME: 10–15 minutes


Mixed green salad with jicama, avocado, orange, radish, almonds and tamarind vinaigrette.


For the Tamarind Vinaigrette: Makes 1 cup

¼ cup tamarind paste

1 tablespoon sherry vinegar

1 tablespoon rice vinegar

1 cup canola oil

1 tablespoon water

1 teaspoon honey

1 teapoon sambal oelek

Kosher salt to taste


For the Ensalada de Jicama:

7 ounces, or 1 bag, mixed greens

1 cup jicama, shredded

1 orange, segmented

½ cup almonds, sliced toasted

1 Mexican hass avocado, pitted and sliced

1 cup tamarind vinaigrette



For the Tamarind Vinaigrette:

1. In a blender or food processor, first add the tamarind paste and water, blend until well-incorporated.  Then slowly add the oil to emulsify.  Once the oil is well incorporated, add the sherry vinegar, rice vinegar, sambal olek and honey, blend well; salt to taste. Set aside.


To Assemble and Serve:

1.  In a large bowl combine the mixed greens, orange segments, jicama and almonds.  Add 1 cup of the tamarind vinaigrette then toss the ingredients well.

2.  Divide the salad evenly among four plates.  Per plate place on top 3 avocado slices.

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About this author

Grace Bastidas, Deputy Editor

Born and raised in Queens, New York, where more languages are spoken than anywhere in the world, Grace Bastidas is Latina’s Deputy Editor. She oversees lifestyle content, including topics as diverse as career, health and relationships, and occasionally writes about her own experiences in The Good Life section. As a writer, Grace’s work has appeared in The New York TimesNew York magazine, The Wall Street Journal and Travel + Leisure. She is fluent in Spanish.

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