Cherry and Jicama Salad With Lime and Macadamia Nuts Recipe

By
丹尼尔Gritzer
丹尼尔Gritzer
丹尼尔Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated August 29, 2018
20170519-cherry-jicama-salad-vicky-wasik-3.jpg
Vicky Wasik

Why This Recipe Works

  • Juicy fleshy cherries and crisp jicama pair beautifully.
  • 柠檬皮和汁添加黄色的or and aroma.

Bright red cherries, crispy and juicy jicama, fresh basil, and buttery macadamia nuts make for an extremely easy, refreshing, and decidedly different salad for your spring table.

Recipe Details

Cherry and Jicama Salad With Lime and Macadamia Nuts Recipe

Active15 mins
Total15 mins
服务4 servings

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  • 1 1/4 pound red cherries (565g), halved and pitted
  • 1 pound jicama (from 1 jicama root; about 450g); peeled and cut into batons
  • 1 small handful torn fresh basil leaves
  • 4 ounces macadamia nuts (110g), roughly crushed
  • Zest of 1 lime plus fresh lime juice to taste (from 1 to 2 limes)
  • Extra-virgin olive oil, for drizzling
  • Kosher salt

Directions

  1. In a large salad or mixing bowl, combine cherries, jicama, basil, and macadamia nuts. Add lime zest and drizzle on just enough olive oil to lightly coat all ingredients. Toss well. Add lime juice to taste (should be bright and tart enough to contrast with the sweet cherries and rich olive oil), tossing well, and season with salt. Serve.

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