Jicama Salad

Prep Time: 10 minutes
Cook Time: n/a minutes
Servings: 4

In this salad, a popular dish at Los Angeles’s Bar Amá, the combination of jicama and apple results in a light, refreshing salad that pairs well with the restaurant’s richer dishes, like their chalupas and taquitos. If you’re unable to find espelette pepper, paprika makes a good substitute.


  • 2 tangerines, peeled and segments separated
  • 1 cup (6 oz./180 g) peeled and julienned jicama
  • 1/2 cup (3 oz./90 g) julienned Granny Smith apple
  • 1/2 cup (3 oz./90 g) peeled, seeded and julienned English cucumber
  • 1/2 cup (1 oz./30 g) lightly packed watercress
  • 1/3 cup (1 1/2 oz./45 g) pomegranate seeds
  • 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil, plus more, to taste
  • 2 Tbs. fresh lemon juice
  • 1 tsp. espelette pepper or paprika
  • Sea salt, to taste


In a large bowl, combine the tangerines, jicama, apple, cucumber, watercress and pomegranate seeds. Drizzle with the olive oil and lemon juice and sprinkle with the espelette pepper. Toss to combine. Add more olive oil if desired, season to taste with salt and serve immediately. Serves 4.

Bar Amá, Los Angeles, CA