Mexican Salad With Honey Lime Dressing

"I found this at the forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap."
photo by Brooke the Cook in photo by Brooke the Cook in
photo by Brooke the Cook in
Ready In:




  • Mix the dressing ingredients together in a bowl and set aside.
  • Toss all the salad ingredients together in a large bowl.
  • Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Questions & Replies

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  1. I make this salad all the time as it epitomizes freshness to me. The jicama adds a wonderful crunch. It is light, and bright, and delicious every time.
  2. I've made this a couple of times now, my husband really loves it. The dressing is delicious!
  3. Rating the dressing only. (3+ stars) I found this tasty but a tad sweet, I will cut back on the honey next time. I loved the taste of cilantro in this dressing. I will add more cilantro next time.
  4. Thank you I used your recipe for the dressing it was so good! A hit with even our cilantro hating family :P
  5. I threw all the dressing ingredients in a chopper, and it came out perfect. It was absolutely delicious!!


  1. This salad was so good. We're enjoying it for a second night and I feel as though I could eat it every night. I substituted baby spinach for the romaine, red onion for the green onions, used a whole avocado and increased the cilantro. I included jicama because I had it on hand, but for those who find it difficult to obtain I don't think its absence would be significant. Thanks, MathMom, for such a great recipe.
  2. I made this delightful salad a couple of days ago for dinner. Yum! I pretty much followed the recipe except I already had garbanzo beans so threw in a couple of handfuls of those instead of the black beans and used canned red peppers. I didn't have any fresh jalapeno but had an open can of chipotle peppers in adobo so threw in one of those instead. I made the dressing in the food processor to blend up the chipotle pepper really well. I absolutely loved the "fresh" taste of this salad with the crunchy jicama and great blend of flavors. Thanks for posting this gem, MathMom.calif, it's great!
  3. This was really quite good! I used spring mix greens instead of the romaine lettuce. I used radishes in place of the jicama. My menu was tamales, Mexican rice, and this wonderful salad. Yummy!
  4. What a great salad. I left out the jicama and used red onions instead of the green and added a little extra honey to the dressing and left everything else as written. Loved it.


I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009. Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at most days. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="">
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