This super-fresh salad spiked with crushed red pepper is a riot of tastes and textures--tart tomatillos, sweet and juicy ripe tomatoes and cooling and crunchy jicama. It makes an excellent side dish to a grilled steak.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Peel off and discard papery husks from tomatillos. Rinse away the sticky residue from the skin under warm water. Halve the tomatillos, then thinly slice and place in a large bowl.

  • Peel jicama, cut into quarters and thinly slice. Cut the slices into matchsticks. Add to the bowl.

  • Combine cilantro, oil, lime juice and crushed red pepper in a small bowl and stir to blend. Drizzle the dressing over the tomatillos and jicama. Add tomatoes and toss to coat. Season with salt and pepper. Let marinate at room temperature for 30 minutes to 1 hour before serving.


Per serving: Calories 117, Fat 8g (sat 1g), Cholesterol 0mg, Carbs 13g, Total sugars 5g (added 0g), Protein 1g, Fiber 4g, Sodium 296mg, Potassium 361mg.

Nutrition bonus: Vitamin C (62% daily value)

Carbohydrate servings: 1

Exchanges: 1 1/2 vegetable, 1 1/2 fat

Nutrition Facts

134 calories.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really enjoyed this change of pace from a traditional lettuce salad. I would drop cilantro back a bit so dressing is not as thick and tosses better with salad ingredients but definitely will make again. Read More
Rating: 4 stars
Fresh and delicious first time I made anything with jicama or tomatillos. Kids loved it too! Next time less (or no) red pepper. Read More