Strawberry & Jicama Spinach Salad for Two

Barbara Oseland


This is a wonderful light salad. I love strawberries and spinach salads with balsamic dressing. This gives the extra crunch from the jicama. Great anytime of the year you want something light and refreshing. Add grilled chicken to make it a full meal.


★★★★★ 1 vote

20 Min



  • 4 c
    ready to eat spinach salad (about 1/2 10oz bag)
  • 1/2 small
    jicama or apple, cut into match sticks
  • 1/2 c
    fresh strawberries, sliced in half
  • 1
    kiwi fruit
  • 2 Tbsp
    walnuts (optional)
  • 1
    grilled chicken breast, cubed

  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
  • 1 Tbsp
    orange juice, fresh
  • 1 1/2 tsp
    cider vinegar or white vinegar
  • 1/2 tsp
    poppy seeds (optional)
  • 1 tsp
    dijon mustard

How to Make Strawberry & Jicama Spinach Salad for Two


  1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
  2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
  3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
  4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
  5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.

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