Black Bean and Jicama Shrimp Salad

This Mexican jicama shrimp salad with jicama, avocado and grapefruit is the perfect light meal and the left-overs will make a stellar healthy lunch too!

Why We Love This Recipe For Black Bean and Jicama Shrimp Salad

To begin, as with the other salads I am sharing this week, there is no lettuce in this recipe. This Mexican salad gets its crunch not from crisp romaine or fried tortillas, but from crunchy chopped jicama. I love the way it contrasts with the creamy avocado and sweet shrimp. They all combine together in a salad much greater than the sum of its parts.

The surprise of the bitter-sour-sweet grapefruit and the earthy beans and cumin make this salad one you’ll make again and again. It’s so fresh and easy to make! You could make it as a simple lunch or summer dinner, or make it to bring to a neighborhood barbecue.

And can we just talk about the combination of avocado and shrimp for a second? They’re on of my favorites! Like in this Shrimp Avocado salad (with a cold glass of rosé!). Or in my fancy guacamole garnished with shrimp. Gahh! It’s a classic combo for a reason.

Key Ingredients For This Recipe

Shrimp

Shrimp are arguably the best. They taste great grilled, seared, in ceviche, in salads, and eaten as they are with cocktail sauce. However, in this salad recipe they make an excellent side-kick to the creamy avocado and zesty lime.

Jicama

Jicama is most commonly eaten raw with salt and pepper and some lime or lemon juice. You can also pickle it or turn it into a slaw. It’s mild, nutty and slightly sweet, almost like if an apple and a potato had a baby.

Black Beans

Black beans are a great way to add even more protein to this already protein-filled salad. Since this jicama black bean salad was inspired by a Mexican salad, it’s only right that it contains black beans.

Grapefruit

I added grapefruit to this Mexican jicama salad for several reasons. The color, the freshness, and the citrusy flavors. If you have never tried grapefruit and avocado together before, you’re in for a real treat.

Avocado

Getting your daily servings of healthy fats is just as important as your protein, hence the avocado! Just make sure you choose an avocado that is ripe enough to cut, but not so ripe that it mashes as soon as you touch it. If you’re worried your avocados are ripening too fast, keep them in the fridge until ready to use. This will slow down the ripening process.

Additional Ingredients

• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced red onion
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• 2 teaspoons honey
• 1 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground chipotle chili, or to taste

Step by Step Instructions For This Mexican Jicama Salad

Step 1: Prep vegetables

Start by prepping the jicama, grapefruit and avocado (see pictures above).

Step 2: Assemble

Arrange shrimp, jicama, black beans, grapefruit segments, and avocado on a large platter. Sprinkle with cilantro and onion.

Step 3: Make dressing & serve

Combine the reserved grapefruit juice, lime, oil, honey, cumin, salt, and chipotle in a jar. Cover and shake to combine. Pour over the salad just before serving.

FAQs and Expert Tips

Additional Recipes to Try

• This Grilled Chicken Fajita Salad is crave-worthy delicious and so easy!
•  This vegan Corn Salad with Jalapeño and Cilantro Dressing will totally put you in the mood for easy summer evenings.
• For taco night make your own Gluten-Free Taco Seasoning instead of buying the package.
• This vegan Mexican Four Bean Salad is so flavorful and delicious, but totally easy to make! 
• The corn, black beans, cilantro and chili pepper make this Mexican Pasta Salad a totally unique and delicious cookout side dish you’ll make all summer long!
• These Mexican Chicken Salad Lettuce Cups with Avocado, jalapeño, cumin and cilantro are not only grain free, but super delicious and easy to make.
• If you’re trying to find a really delicious but Healthy Taco Salad recipe then you’ve come to the right place!