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Keto Jicama Salad

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Fresh, crunchy keto jicama salad made with cucumber, lime, and chili. Easy to make, low in carbs, and perfect with grilled meats or as a side dish.

Ingredients

Scale

  • 1 medium jicama, peeled and cut into thin strips or cubes

  • 1 cucumber, thinly sliced or chopped

  • 1/4 red onion, thinly sliced

  • Juice of 2 limes

  • Zest of 1 lime

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • Salt and black pepper to taste

  • 1/4 cup chopped cilantro (optional)

  • A pinch of cayenne pepper (optional)

  • Crumbled cotija or feta cheese (optional)

Instructions

  • Peel the jicama and cut into matchsticks or small cubes.

  • Combine jicama, cucumber, and red onion in a large bowl.

  • In a separate small bowl, whisk lime juice, zest, olive oil, chili powder, salt, pepper, and cayenne.

  • Pour dressing over the salad and mix well.

  • Chill in the fridge for 20 minutes to boost flavor.

  • Add cilantro and cheese before serving, if using.

Notes

  • Keeps well for 2–3 days in the fridge.

  • You can add avocado or shrimp for a full meal.

  • Great as a taco topping, with grilled meats, or as part of a soup and salad combo.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-jicama-salad/