Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
9 Aug

Jicama, Carrots and Raspberries in a Thyme Dressing

Mark’s daily salad is so good that it’s easy to eat it every single day of the year. But it’s nice to change things up from time to time, so with the Primal Challenge in mind I wanted to share a rustic salad recipe that’s both tasty and uncomplicated. I frequently use it as an alternative to the Big Ass Salad. This salad is not “technically” a salad in the conventional way, as it contains no leafy greens, but it’s easy to put together and complements most poultry and seafood. The dish itself would also make a great midday snack.

The recipe starts with with healthy fats. Extra virgin olive oil and pine nuts are the central sources of nourishment, while fresh thyme gives the salad added flavor and aromatic oils. The raspberries, which are optional, add a delicious tartness. If you can get your hands on a fresh handful to throw in, it’ll be worth it, especially with the lime juice spritzed on top. Jicama, in all its wonderful versatility, provides crispness to the mixture that reminds me of kohlrabi or cucumber, but more satisfying.

A tip about using herbs: Chopping herbs can bruise them, so rather than use a kitchen knife for the garnish, small kitchen scissors should be used to snip the fluffy leaves (if you don’t have kitchen scissors use sewing scissors). Or just pluck them off by hand. Sprinkle small leaves liberally over the final dish and enjoy this nutrient-packed component to your daily Primal routine.

How’s that for a twist on a daily salad?


½ jicama, peeled and diced
5 sprigs fresh thyme
3 tablespoons extra virgin olive oil
Pine nuts
Carrots, diced
Fresh lime
Raspberries (optional)


To make the thyme-infused olive oil, pour oil into a glass container (or bowl) and add thyme sprigs, allowing enough time for flavors to blend (approximately 30 minutes minimum, longer = stronger)

In medium bowl, mix jicama and carrots together, adding raspberries if desired.

Sprinkle with leaves of fresh thyme and pine nuts. Spritz with fresh lime juice and oil as desired, mixing ingredients together with a fork. Serves one.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I think crab cakes and a jicama salad will make a nice pairing for a delicious sunday dinner. Do I get extra points for catching and picking the crab?

    Joe Baya wrote on August 9th, 2009
  2. I have to bring a salad to a relatives house for dinner tonight. I think I might make this!

    JB wrote on August 9th, 2009
  3. man, it feels like every day theres some new veggie I had no idea existed. Fish oil yea yea!!!!!!!!!!!!!!!

    Richard Coffey wrote on August 9th, 2009
  4. neat!

    goodfriendsam wrote on August 9th, 2009
  5. Love Jicama, thanks for another recipe to try out.

    Triangle230 wrote on August 9th, 2009
  6. Looks great!

    Chris wrote on August 9th, 2009
  7. Looks delicious! These recipes are great. I just need more time…!

    Tim wrote on August 9th, 2009
  8. this looks great, I think everyone should know how to make a few dressings

    roman wrote on August 9th, 2009
  9. A delightful, eclectic combination! Thanks; we’ll be eager to try that.

    I also like MrsChopWoodCarryWater’s bruchetta idea.

    Another great, modifiable, recipe with jicama can be found here:

    P.S. This morning my husband and I tried another one of your recipes–the primal pancakes with blueberries and a smidge of banana slices in them. Yum!

    Agnieszka wrote on August 9th, 2009
  10. I made a salad like this once, except it had radish instead of jicama. It was strange, but rather tasty.

    GeriMorgan wrote on August 9th, 2009
  11. MMM omega’s :)

    Ryan Denner wrote on August 9th, 2009

    Samantha Aurelio wrote on August 9th, 2009
  13. Never taken fish oil… yet

    BShannon wrote on August 9th, 2009
  14. Mmm anything with pine nuts in it is good in my book.

    FlyNavyWife wrote on August 9th, 2009
  15. Fabulous recipe. And those photos are terrific!

    Heather wrote on August 9th, 2009
  16. mm this looks really good, I’ll have try it soon! and ya I take so much fish oil!

    gertiep10 wrote on August 9th, 2009
  17. I love jicama – it tastes like a mild radish, but a little sweeter. And lime on jicama is the best! Great combos here, Mark!

    sofiawahaj wrote on August 9th, 2009
  18. looks good

    juca wrote on August 9th, 2009
  19. Never liked jicama. But I do like the oil and lime dressing varient. It’ll be nice instead of vinegrette sometimes….
    But I also agree – more meat recipes! I need more ways to cook them! Veggie recipes are easy to find, but so many meat ones are breaded. :(

    Anna wrote on August 9th, 2009
  20. i wish oily fish was better than fish oil…cause i just found some very old tilapia in the freezer…

    Anders wrote on August 9th, 2009
  21. looks good

    Neal McKegney wrote on August 9th, 2009
  22. made some jicama chips once…not bad!

    jazzno wrote on August 9th, 2009
  23. Looks good to me. I haven’t thought about using jicama in a long time. This recipe is a good chance to do so.

    Linda wrote on August 9th, 2009
  24. Hard to locate in the Mid-West!

    Scott wrote on August 9th, 2009
  25. Looks refreshing.

    Justin wrote on August 9th, 2009
  26. Raspberries, jicama & carrots, oh my!

    joshroman wrote on August 9th, 2009
  27. these recipes sure do make me hungry

    Will wrote on August 9th, 2009
  28. Delicious, but how do you get satiety beat?

    How do you handle cravings?


    JeT wrote on August 9th, 2009
  29. I’m going to have lunch now 😀

    Arthur wrote on August 9th, 2009
  30. Hi Mark, Another one for your future primal cook book!

    Danika wrote on August 9th, 2009
  31. I have to go out and get a jicama now. This looks very good. :)

    Katt wrote on August 9th, 2009
  32. Sounds very refreshing, although I have yet to try the jicama. Thanks!

    CardioJunkie wrote on August 9th, 2009
  33. I’ve never had Jicama, BUT I’ll try it to win a bottle of Vital Omegas…I’m due to order.

    Sterling wrote on August 9th, 2009
  34. Just posting for my chance in the drawing.

    lfisher wrote on August 9th, 2009
  35. I am a little confused – I love jicama and carrots, but didn’t buy them for my primal grocery trip because I thought they would be too high in carbs? Jicama is like eating a raw potato with a little extra sweetness which is delicious, but makes me think carbs. Please clarify because if jicama and carrots are fair game, I’m heading back to the store!

    Beth wrote on August 9th, 2009
  36. We’ve actually had to explain jicama to the cashier because they hadn’t heard of it before. Can’t wait to try.

    Shaun wrote on August 9th, 2009
  37. that sounds pretty tasty.

    like someone else asked…what’s a decent sub for jicama? i’ve never seen it sold around here?

    brian wrote on August 9th, 2009
  38. I’m not sure if I’ve ever had jicama. I’d like to try it.

    Matt wrote on August 9th, 2009
  39. I wonder: does anyone have difficulty with “fishy burps”? I never do, so it raises my curiosity as to why it is used as an excuse for not taking fish oil pills.

    Benjamin Skipper wrote on August 9th, 2009
  40. i’m going to have to try this one! sounds great!

    joshua76 wrote on August 9th, 2009

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