Spring Pea & Jicama Salad

Author: on

Recipe Category: Veggies & Sides

Recipe Tag: Gluten Free, Dairy Free, Vegetarian, Vegan, Low Glycemic

  • Prep Time

    15 Minutes

  • Cooking Time


  • Total Time

    15 Minutes

This light and creamy salad will dress up any barbecue or picnic. The subtly of the peas is offset by the crunch from the jicama and celery. A tangy, lemon-dill dressing brings it all together perfectly!


  • 1 - 10-ounce bag frozen petite peas (or fresh, if available)
  • 1 small jicama, peeled and shredded
  • 2 stalks celery, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 1/4 cup shelled sunflower seeds


  • 1/2 cup mayonnaise (or Vegenaise)
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 garlic clove, minced



  1. Place frozen peas in a large bowl and thaw until tender.
  2. Add jicama, celery, tomatoes and sunflower seeds and set aside.
  3. In a small bowl, combine mayonnaise, lemon juice, vinegar, dill, basil, salt and garlic and mix well.
  4. Add dressing to the salad and toss until all ingredients are well coated.

Makes 6 servings