Jicama Salsa

I am a Healthcoach for a very cool company called Rise (http://Rise.us). My Rise clients take pictures of their meals and, on a daily basis, I make comments to help them make meal and snack choices more consistent with their nutrition and fitness goals.

One of my clients, David, in my mind, should be named Rise Poster Child. He consistently posts his photos, and diligently takes my advice, which has included eating more produce. In 10 short weeks, David has shed 25 pounds without starving! He is eating 3 meals and at least one snack per day. No tricks, no gimmicks, just real, fresh food that he usually makes himself. Did I mention that David has lost 25# and he prepares most of his own food? 😉

On a regular basis, David has me salivating when I look at his posts. I couldn’t decide which of his creations to copy first – the perfectly poached eggs on a bed of baby spinach or the Jicama salsa that frequently accompanies his grilled chicken or fish. Strolling through the produce department yesterday, I saw jicama (pronounced “hee-cama”) and that decided it for me.

For those of you who don’t regularly use jicama, it is sometimes referred to as a “Mexican potato.” Unlike many tubers, jicama is low in calories, but is high in a type of dietary fiber called inulin. Inulin not only promotes bone health by enhancing the absorption of calcium, but also has a prebiotic role in the intestine, promoting “good” bacteria growth that maintains both a healthy colon and balanced immunity.

Jicama is a crunchy, juicy tuber that is often paired with chili powder, lemon, lime, oranges, ginger or even soy sauce. Refreshing when eaten raw, you simply peel, then cut, slice or shred and add to salads, stir-fries, and crudité platters or serve with dips in lieu of high fat or processed chips.

I was on a mission to copy David’s salsa, but omitted the red onion (since I’m not a fan) and replaced it with green onion (scallions) instead.

My Jicama Salsa ingredients:



Yes, in addition to the orange bell pepper and tomato I chose to add blueberries. Why? Not because they are loaded with anthocyanin antioxidants. Not because they have a low Glycemic Index and are loaded with fiber. Not even because I love them and knew they’d add a delicious sweetness to counter the green onions, jalapeno pepper, and lime juice. No, I chose to add blueberries to my Jicama Salsa…. because David did.

The beauty of this “recipe” is that there is No. Recipe. Required. Although you can find tons of them online, you do not need one either. You don’t know how much tomato to use? Try one. You don’t know how much bell pepper to use? Try ½ large, and maybe you’ll end up using the whole thing (like I did). Because jicama is a little starchy, I used ½ of the one pictured and refrigerated the rest to make more salsa in a few days. I chopped up about 4 green onions/scallions, threw in ¾ cup blueberries, added a few slices of jalapeno pepper, the juice of one lime, and about 1/3 cup chopped cilantro. The smell of the fresh produce, the lime juice and the cilantro was intoxicating, and I couldn’t wait to try it.


The result? One of the most delicious salsas I’ve ever eaten.



You could eat it with baked (or regular) tortilla chips, alongside (or on top of) grilled salmon (as I did), or literally, by the spoonful (which I will admit, I’m not above doing).

Spring is here which means summer/salsa time is around the corner!


Leave a Comment