Holiday Weekend Recipe: Ensalada de Jicama

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.