Jicama Salad with Snow Peas, Avocado, and Watercress (Khasa Salad)

From Lord Krishna’s Cuisine: 

“You won’t find this salad on a menu in Calcutta, Bombay, or Delhi. It is a dish that fell into the salad bowl while I was working in Southern California. The greengrocers there seem to offer a limitless variety of salad fare, and a long hot spell spurred on this crisp vegetable salad.”

Prep: 1 minute | Cook: 5 minutes

Serves 5-6 | Gluten free; Dairy free

  • For the Dressing:
  • ¼ cup chopped fresh parsley or cilantro
  • 2 tablespoons chopped watercress
  • 2 tablespoons chopped walnuts
  • 3 tablespoons fresh lime juice
  • ¼ avocado, peeled and chopped
  • ½ teaspoon salt
  • 1 tablespoon honey or maple syrup
  • Scant ½ teaspoon dry mustard
  • ¼ teaspoon paprika (optional)
  • ⅔ cup fruity olive oil
  • For the Salad:
  • 1 medium-sized jicama (about 14 oz./400 g), peeled and cut into fine julienne
  • 24 medium-sized snow peas (about 5 oz./140 g), trimmed and cut on the diagonal into thin slices
  • 1 small yellow or red bell pepper (about 4 oz./115 g), cored, seeded, and diced (optional)
  • 2 bunches fresh watercress (about 6 oz./170 g), rinsed, dried, and stemmed
  • ¼ avocado, peeled, seeded, and diced and sprinkled with lemon juice
  • Boston or bibb lettuce leaves
  • 6 sprigs cilantro
  • Freshly ground black pepper
  • Salt

Combine the parsley or cilantro, watercress, walnuts, lime juice, the first ¼ avocado, salt, sweetener, mustard, and paprika in a blender or food processor fitted with a metal blade. Process until smooth. With the machine running, gradually add the oil in a slow stream until the dressing is thick and creamy. Transfer to a bowl and refrigerate, covered, until serving time.

Combine the jicama, snow peas, and bell pepper in a bowl and toss until blended. Reserve a few watercress leaves, and tear the rest into small pieces. Add them and the second ¼ avocado to the bowl and gently toss.

Arrange the lettuce leaves on a salad platter or on 6 individual plates and mound with the salad. Top with the reserved watercress leaves and the cilantro and pour on the dressing. Serve with freshly ground black pepper and salt.


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