I’m about to share something that’ll change how you think about summer salads forever. This sweet and crunchy strawberry jicama combination isn’t your typical boring lettuce situation – it’s got serious personality. The crispy jicama plays beautifully against those juicy strawberries, while the honey-poppy seed dressing ties everything together without being too fussy. Trust me, once you discover how these unexpected flavors work together, you’ll wonder why nobody told you about this magical pairing sooner.
Why you’ll love this dish
When I first stumbled across this strawberry jicama salad combination, I thought someone was playing a prank on my taste buds – but trust me, this unexpected pairing is pure genius.
You get this incredible contrast between sweet, juicy strawberries and crisp, invigorating jicama that somehow just works. The honey-poppy seed dressing ties everything together without being too heavy, and those kiwi slices add another layer of sweetness that doesn’t overpower the dish.
It’s like summer decided to throw a party in your mouth, and everyone’s invited – even your skeptical relatives will be asking for seconds.
Ingredients
This salad might sound like I’m mixing random ingredients from whatever’s left in my fridge, but every single component has a purpose – and honestly, finding good jicama used to intimidate me until I realized it’s just about knowing what to look for.
The beauty of this recipe lies in how simple the ingredient list actually is, even though the flavors are anything but basic.
For the Salad:
- 6 cups bite-sized salad greens
- 1/2 cup strawberries, sliced
- 2 kiwi fruits, peeled and sliced
- 1 cup alfalfa mixed sprouts
- 3/4 cup jicama, cut into pieces
For the Dressing:
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon poppy seeds
- 2 teaspoons Dijon mustard
Now, here’s where I want to save you from my early mistakes – when you’re picking out jicama, look for ones that feel heavy for their size and have smooth, unblemished skin.
The strawberries should obviously be ripe but not mushy, because nobody wants sad, soggy berries ruining this crisp masterpiece.
And about those salad greens, I prefer a spring mix because it gives you different textures, but honestly, whatever looks freshest at your store will work just fine.
The poppy seeds might seem like a fancy addition, but they add this subtle crunch that makes people wonder what your secret ingredient is.
Directions
Making this salad is honestly so straightforward that I sometimes wonder why I used to overthink it – but let me walk you through it anyway because timing matters here. Start by tossing together your 6 cups of bite-sized salad greens, 1/2 cup of sliced strawberries, 2 peeled and sliced kiwi fruits, 1 cup of alfalfa mixed sprouts, and 3/4 cup of jicama pieces in a large bowl.
Don’t worry about being too precious with the arrangement at this point, just get everything combined so the flavors can start getting acquainted. The key thing to remember is that you want to add the dressing right before serving, not before, because nobody wants wilted greens that look like they’ve given up on life.
While your salad ingredients are hanging out together, grab a container with a tight-fitting lid – I’m talking really tight here, because you’re about to shake this thing like you’re trying to wake up the neighbors.
Add your 2 tablespoons of vegetable oil, 2 tablespoons of honey, 2 tablespoons of orange juice, 1 tablespoon of seasoned rice vinegar, 1 teaspoon of poppy seeds, and 2 teaspoons of Dijon mustard to the container.
Now here’s where it gets fun: seal that container and shake it like your life depends on it until everything’s completely combined and the honey isn’t being stubborn about mixing in.
Pop the dressing in the fridge to chill – trust me, cold dressing on fresh salad is one of those simple pleasures that makes everything taste more intentional.
When you’re ready to serve, pour the dressing over your salad and give it one final gentle toss, and if you’re feeling fancy, throw on some toasted pecans or slivered almonds for that extra crunch factor. If you want to prepare more vegetables efficiently for future salads, consider investing in a premium vegetable steamer to quickly steam and prep ingredients ahead of time.
Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just hate kiwi with the passion of a thousand suns and refuse to put it anywhere near your mouth.
No worries. Swap those kiwis for mandarin oranges or fresh pear slices.
Can’t find jicama? Apple works beautifully, giving you that same satisfying crunch.
I’d use mixed greens instead of just salad greens – spinach, arugula, whatever’s looking good.
For the dressing, maple syrup can replace honey, and white wine vinegar works if rice vinegar isn’t happening.
Additional Things to Serve With This Dish
While this salad absolutely shines on its own, pairing it with the right dishes transforms a simple side into the star of a complete meal.
I love serving this alongside grilled chicken or salmon – the sweet-tangy dressing complements those proteins beautifully.
For vegetarian options, quinoa bowls or black bean tacos work wonderfully.
The salad’s invigorating nature makes it perfect for barbecues, where it cuts through rich, smoky flavors.
I also find it pairs surprisingly well with creamy soups like butternut squash or tomato basil.
The contrasting textures and temperatures create this delightful balance that keeps me coming back for more.
Final Thought
This strawberry jicama salad has honestly become one of my go-to recipes when I want something that feels both healthy and indulgent – which, let’s be real, is pretty much always.
The combination of sweet strawberries and crisp jicama just works. It’s fancy enough for dinner parties but simple enough for Tuesday lunch. The honey-poppy seed dressing brings everything together without being overpowering.
Plus, it’s one of those dishes that looks way more complicated than it actually is. Sometimes the best recipes are the ones that make you look like a kitchen genius with minimal effort.
