Mother Earth Living

Jicama and Spinach Salad Recipe

Highlighting baby spinach, and crunchy jicama, this dashing dish makes the perfect spring side salad. Bonus: It assembles quickly and the zesty dressing is oil-free! Outcome? A sassy salad that is quick to make, packed with crunchy jicama and nutritious leafy greens and tastes great.

Jicama and Spinach Salad Recipe

Makes 4 to 5 servings


For Salad:
• 10 ounces baby spinach, washed and dried
• 1 jicama, washed, peeled and cut in strips
• 16 grape or cherry tomatoes, cut in half
• 12 green or kalamata olives, chopped
• 4 teaspoons raw or roasted sunflower seeds
• 8 teaspoons walnuts, chopped
• Maple Mustard Dressing (see below)

For Dressing:
• 4 heaping tablespoons Dijon mustard
• 2 tablespoon maple syrup (plus more to taste, if desired)
• 2 cloves garlic, minced
• 1 to 2 tablespoons water
• 1/4 teaspoon sea salt
• Dash cayenne pepper


1. To make the salad: Divide the baby spinach among four salad plates. For each serving, top with one-quarter of the jicama, 4 tomatoes and 1/4 of the chopped olives. Sprinkle with 1 teaspoon of the sunflower seeds and 2 teaspoons of walnuts.

2. To make the dressing: Whisk all ingredients together in small mixing bowl until emulsified. Taste and add more maple syrup if sweeter dressing is desired.

3. Drizzle 1 to 1-1/2 tablespoons of the dressing over each salad. Serve immediately.

Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.

  • Published on Apr 10, 2015
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