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Jicama, Citrus and Watercress Salad


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  • 1/4 cup pomegranate juice
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoons agave nectar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon finely grated lime zest
  • 1/2 cup canola oil
  • Salt and freshly ground pepper
  • 1 red grapefruit
  • 2 navel oranges
  • 1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
  • 2 bunches watercress, thick stems discarded
  • 1/3 cup pomegranate seeds


Servings 6
Cooking time 30mins
Adapted from


Step 1

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.

Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

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