Total Time
Prep 15 mins
Cook 0 mins

From Martha Stewart Living magazine. She makes this as part of a Mexican-type dinner, paired with Black-Bean and Goat-Cheese Quesadillas and a Chili-Rubbed Pork Tenderloin. The jicama adds a mild sweetness and crunchy texture to this salad.

Ingredients Nutrition


  1. Cut peel and pith from lime. Carefully slice lime along the membranes to release segments, and reserve segments.
  2. Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

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