Crunchy Arugula and Jicama Salad

 This recipe will wow your taste buds and your eyes with the peppery flavor of arugula, the crunch of jicama, the rainbow colors of baby heirloom tomatoes, the spiciness of the red onions and scallions, and the salty nuttiness of macadamia nuts.

I spent some time checking the carb counts of all the nuts in my local market.  Macadamia nuts came out quite low with under 4 grams of carbs for a twelve-nut serving size.  I find that nuts really add a wonderful dimension to salads.  I only used one serving (12 nuts) for the entire salad and  cut the macadamia nuts into small pieces.

The dressing for this salad is best made by sprinkling the spices and drizzling the liquid ingredients directly on the vegetables right before serving. That way, the salad remains light, fresh and not weighed down by the dressing.


3-4 cups arugula, soaked and rinsed (see kosher notes below)
small heirloom, cherry or grape tomatoes, cut in half
onion, cut into thin rings
1/2 medium sized jicama, peeled and cubed
scallions, cut into 1/2 inch pieces
12 dry-roasted macadamia nuts, cut or chopped into small pieces


Kosher salt, sprinkle to taste
Coarse black pepper, just a pinch to taste
Fresh lemon juice, lightly drizzled
Extra Virgin Olive Oil, lightly drizzled  (optional)


As close to the time that you plan to serve the salad as possible, sprinkle salt and pepper on top of vegetables and nuts.  Lightly drizzle with fresh lemon juice and oil.  Right before serving, toss all salad ingredients.    Enjoy!

arugala jicama salad untossed


For a richer flavor, substitute red wine vinegar for the lemon juice

Any other green may be substituted for the arugula.

Substitute colored peppers for the tomatoes.
Substitute dry roasted or plain sunflower seeds, almonds, pecans or pine nuts for the macadamia nuts.


Kosher laws disallow the eating of  any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing.  Kashrut authorities differ somewhat on the proper checking of leafy vegetables.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.


I originally posted this salad as a low-carb salad.  Although Jicama is low in calories and high in fiber, it is quite high in carbs (with over 50 grams of carbs in a medium size jicama).  Therefore, I have removed the low-carb notes and category.  It is  a delicious and nutritious salad, but alas not suitable for a low-carb diet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s