This is not your average fruit salad, people. This jicama salad, known as xec, is a citrus salad from the Yucatan state in Mexico. Xec is actually the Mayan word for salad, or ensalada. It is a quick and easy dish that is a classical side during the Day of the Dead. The ingredients in this salad may change depending on the time of year, as people use the seasonal produce that is available. Typically, though, the salad is made up of jicama, citrus fruit, and either chili powder or freshly diced serrano or habañero peppers. A classic ingredient list is as follows:

• Jicama
• Orange
• Grapefruit
• Mandarin (or tangerine)
• Sour orange
• chili powder
• Salt
• Pepper

In Yucatan, jicama is in season from November to January. It’s very common to see this salad sold by local vendors in markets in Mexico, but the ingredients can vary with the seasons. Mangos come into season during February and dragon fruit, pineapples, and other fruits and vegetables arrive during spring. Feel free to get adventurous with seasonal produce or use this recipe that is a great mix of fresh flavors.

The hardest part of making this fruit salad is the prep work, specifically the peeling of the jicama. Make sure to remove any excess skin and then dice the jicama up into bite-size pieces. It’s very common to squeeze half of a lime over the jicama to help awaken some natural flavor. This process also helps to prevent the jicama from browning.

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The unofficial start of summer is nearly here! Memorial Day is the first long weekend just before the summer solstice and people are ready to gather and celebrate. There’s no better weekend to socialize outside and make delicious food than Memorial Day Weekend. That’s why this article brings you seven amazing, healthy recipes that will surprise your taste buds with bold flavors. 

The sad reality is that most people will abandon their diets and wolf down all sorts of unhealthy foods over the weekend. According to statistics, there are roughly 800 hotdogs eaten every second on Memorial Day. That means that about 72 million hotdogs are eaten on this day alone. Perhaps this is because roughly 57% of people engage in barbecuing, but maybe it’s because Americans are inherently unhealthy. 

If you are looking to stay on track with your health goals, however, there are tasty recipes you can make that won’t cause a caloric overload. Make the following recipes this coming holiday weekend and let us know how you like them. 

Mango And Watermelon Radish Salsa

Refresh your palate and elevate your salsa game with this raw vegan dip made with mango, cucumber, watermelon radish, cilantro, and more. It is bright, zesty, and has summer vibes in every bite!

Click here to make the recipe.

Sweet Chili Jicama Sticks

New to jicama? Crisp sticks are tossed in a sweet chili sauce, making them a highly addictive and nutritious snack, which is not a common theme at Memorial Day gatherings.

Click here to make the recipe. 

Grilled Romaine Hearts With Balsamic Dressing

Elevate your grilling game this Memorial Day Weekend with this easy recipe that takes less than 10 minutes to make. Romaine hearts are great on the grill and the sweet tanginess of the balsamic goes great with those char marks.

Click here to make the recipe.

Grilled Portobello Mushrooms

Here’s another great grilling recipe for all you grill fanatics out there. Crank up the heat with these grilled portobello mushroom caps. Marinated in a tart, herbaceous balsamic marinade, these grilled portobellos make for a light and meaty entree or perfect side dish.

Click here to make the recipe.

Oil-Free Baked Vegetable Chips

Skip the hydrogenated oils and chemicals in processed potato chips and churn out a batch of crispy, vegetable chips this holiday weekend! Although this recipe calls for carrots, sweet potatoes, zucchini, beet roots, and turnips, you can whichever vegetables that you enjoy.

Click here to make the recipe.

Melon Ball Salad With A Minty Lime Dressing

Refresh your palate and hydrate the body when you enjoy this Instagram-worthy melon ball salad that has a zesty, minty dressing.

Click here to make the recipe. 

Pineapple Mango Agua Fresca

Perfect for hot summer days, this refreshing, tropical pineapple mango agua fresca is naturally sweetened with a subtle hint of tartness. It’ll put you in that perfect summer state of mind!

Click here to make the recipe. 

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If you are new to jicama, this recipe is the perfect way to enjoy this root vegetable, which is commonly treated like a fruit. Peel and cut the jicama into sticks and drizzle the sweet and spicy concoction over them. Allow the sticks to marinate for 10 minutes before serving. This recipe will surely become a family favorite, especially if you are looking to enjoy healthier snacks. No preservatives, no dyes, no artificial sweeteners, and no refined grains, just sweet and spicy deliciousness.

The jicama is a root vegetable that has thick, brown skin and crispy white flesh. It has a similar texture to an Asian pear or apple, but the flavor is quite mild. That’s why a lot of people jazz it up with with a sweet and spicy sauce known as Chamoy. You’ll commonly see this vibrantly red sauce at fruit carts, but it is very unhealthy for you, exhibiting nearly 850 milligrams of sodium per serving. Not to mention, seasoning the jicama with tajin only adds to the sodium content.

Fortunately for you, these jicama sticks are not coated in sodium-rich, nearly-fluorescent ingredients. Whisk together some raw agave nectar, freshly squeezed lime juice, chili powder, and sea salt before drizzling the mixture over the jicama. This recipe lasts for about three days, provided you store the jicama in an airtight container in the fridge. If you want to prep it for an entire week, keep the dressing and jicama sticks separate, only tossing the sticks in sauce when you want to enjoy them.

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If you love avocados, get ready to love this unique take on an avocado jicama cucumber salad. Avocados and cucumbers are not a new pairing. They go together like chips and salsa, with the cucumbers offering a refreshing crunch that balances the creamy avocado. Add jicama into the mix and you enhance your texture game.

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If you love avocados, get ready to love this unique take on a salad. Embrace the soft, creamy delicious gems that are the avocados waiting to be used on your countertop. Use them for this recipe and then use them for more recipes. You can’t go wrong by adding avocados to your dishes, especially if you already have them in you already have them. Like any avocado enthusiast, we enjoy a large bowl of guacamole, but avocados have so much more potential and this is one such recipe.

Avocados and cucumbers are not a new pairing. They go together like chips and salsa, with the cucumbers offering a refreshing crunch that balances the creamy avocado. Add jicama into the mix and you enhance your texture game. Now, jicama is an interesting produce item because it’s not on everyone’s radar. As far as taste goes, it doesn’t have a strong flavor profile. It has similar texture to an Asian pear, but can be a little fibrous for those who are not familiar with it. For this reason, it’s a good idea to cut the jicama into small cubes. You don’t want to be over-chewing.

This salad could pass for a salsa in the right circles, but we’ll keep calling it a salad. The addition of lime juice creates a wonderful citrusy flavor profile, especially when you incorporate the cilantro and sea salt. As a final note, you can finely chop the cilantro or tear the leaves and incorporate them that way. Some people prefer cilantro leaves that are intact, but this is a decision that you and only you alone can make. No matter what, the salad will be flavorful and a refreshing change from the standard salads people make while cleansing.

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This slaw is all about the different textures and complementary flavors. The crunchy cabbage and crispy jicama balance the gentle softness of the mango. Now, mango is the standout ingredient when it comes to flavor, but you want a mango that is not too ripe. The reason for this is because you want to be able to slice it into thin matchsticks, just like the jicama and shredded cabbage. Due to the slight underripe mango, it will exhibit a mildly tart flavor, but the rich mango dressing provides all the sweetness you need.

Jicama is not a popular ingredient in slaws and salads. Many people enjoy it as a snack, but it needs a little assistance in the flavor department. It’s common to see people drenching jicama slices in chili powder and fresh lime juice, which makes an amazing snack. Keep in mind that you have to peel the jicama in order to work with it. Slice it into thin strips and then you can cut it into little matchsticks. Just be careful with your knife work when handling the jicama and the mango. If you want to have an easier time working with the mango, peel it prior to cutting around the giant central pit.

Finally, a little extra mango flavor that comes from the dressing takes this slaw to the next level. The dressing is tad bit spicy, but the sweetness provides a refreshing and much needed balance. You just need a blender to incorporate all of the ingredients. For the dressing, you want a mango that is more ripe than the one you use in the slaw. A ripe mango will offer that signature tropical sweetness that you need to balance the acidity of the citrus and kick of the red pepper flakes.

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Raw vegan sushi is one of the best ways to get creative in the kitchen. You have the ability to make “rice” out of almonds, cauliflower, parsnips, carrots, broccoli, and jicama. This recipe blends almonds and jicama to create a raw rendition of rice, and the flavor it has is almost mind-blowing. There’s a lot of emphasis on this raw “rice” because traditional sushi restaurants focus a lot of attention on making the rice perfect. The rice adds texture to the roll, so it deserves love, time, and patience.

The featured ingredient in this sushi roll is the shiitake mushroom. The secret is to marinate them for at least 30 minutes. Marinating the mushrooms helps to break them down to almost mimic the texture of buttery, high quality fish that melts in your mouth. Add sliced avocado and crunchy cucumber sticks to the mix and you have yourself a delectable raw sushi roll.

The last note we have is to make sure that the nori sheets you buy are not roasted. Nori sheets are completely cleanse-approved if they are not roasted, so be mindful of that when you purchase them. We hope you love the flavor of these rolls and have a great time making them. It’s a wonderful family activity!

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Jicama is an underrated root vegetable that has tan skin and bright white flesh. It’s a little crisper than an apple with a mellower flavor, so it takes on bold flavors like lime juice, pepper, chili powder, cayenne, and other seasonings. Jicama adds beautiful texture to salads, almost like a healthy crouton, but this salad features it, alongside cucumbers and pears. This salad isn’t traditional, so we hope you like this refreshing take.

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We are very excited about this plant-based ceviche. We wish it was raw vegan, but it is not; however, this is an excellent post-cleanse recipe as you transition back to regular foods. While it doesn’t take that long to prepare all of the vegetables, it does require soaking time to allow the flavors to get to know each other. You want that first bite of this ceviche to pack a zesty punch, so the marinating time is paramount. The result is a colorful, beautiful appetizer that has wonderful textures.

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Watermelon is beloved by so many, but jicama doesn’t receive the same appreciation, unfortunately. Like watermelon, jicama has a high water content, but a lot of people are unaware of it is a powerful prebiotic that encourages healthy digestion. This is great way to test the jicama waters, so make this recipe and let us know if you like it.

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