Low Carb Jicama and Strawberry Salad

This light and refreshing jicama and strawberry salad is the perfect low carb accompaniment to roast meat or fish. And it's so pretty!

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This light and refreshing salad is the perfect low carb accompaniment to roast meat or fish. If you haven't tried jicama before, it's a Mexican root vegetable that looks a little like a swede (or rutabaga), but has the texture of a crisp apple. One cup of cubed jicama contains 5g net carbs - so it's a pretty useful low carb vegetable!

Check out my whole collection of low carb jicama recipes!

How to Make a Jicama and Strawberry Salad

Peel and dice the jicama, and shred some lettuce leaves.

Add some sliced green onions, and then hull and slice some strawberries. I love my huller tool!

Whisk together some extra virgin olive oil, lemon juice, salt and black pepper, then pour it over the salad.

Oh - and if you live in the US, check out how you can get a bottle of quality EVOO for just $1! It's such an awesome deal!

Toss to mix and store in the fridge until ready to serve. 

I absolutely love the combination of flavors! I often pair jicama with citrus (like my Jicama Sticks with Lime and Chipotle) but I think that I've found a new favorite!

📖 Recipe

StepAwayFromTheCarbs.com

Jicama and Strawberry Salad

4.75 from 4 votes

This light and refreshing jicama and strawberry salad is the perfect low carb accompaniment to roast meat or fish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Makes: 6 Servings

Net Carbs: 3

Calories: 65

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 cups shredded lettuce
• 8 oz jicama peeled and diced
• 3 green onions sliced
• 6 fresh strawberries hulled and sliced
• 2 tbs extra virgin olive oil
• 2 teaspoon lemon juice
• salt and black pepper

Equipment

• Stem Gem Strawberry Huller

Step-by-Step Instructions

 

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1. Place the lettuce, jicama, green onions, and strawberries in a large serving dish.
2. Whisk together the oil, lemon juice, salt and black pepper, then pour it over the salad.
3. Toss to mix and store in the fridge until ready to serve. 

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 5mgFiber: 3gSugar: 2gNet Carbs: 3g

Notes

3g net carbs per serving (one sixth of the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.