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Red Grape Jicama Walnut salad with Mango Jalapeno Poppy Seed Dressing - BoulderLocavore.com

Red Grape-Jicama-Walnut Salad with Mango-Jalapeno Poppy Seed Dressing

This simple, refreshing salad of red grapes, jicama and walnuts provides flavor, texture and visual appeal while showcasing the beautiful lettuce of spring. The Mango-Jalapeno Poppy Seed Dressing will surely become a favorite for many warm weather salads as well!
Course Salad
Cuisine American
Keyword jicama recipe, mango salad dressing recipe, sweet spicy salad
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 side salads or 2-4 personal size entree salads
Calories 288kcal
Author Toni Dash


Ingredients for ngredients for Mango-Jalapeno Poppy Seed Dressing:

  • 1 ½ tablespoons Poppy Seeds
  • ½ cup Yellow Onion , peeled and rough chopped
  • ¼ cup Turbinado Sugar* (regular granulated sugar may be substituted)
  • ¼ cup Rice Vinegar
  • 1 teaspoon dry Mustard
  • ½ teaspoon Kosher Salt
  • ½ teaspoon White or Lemon Pepper , ground
  • 1 cup Mango (about 1 ataulfo or champagne-variety mango), peeled cut into large pieces
  • 1 ½ teaspoon Jalapeno Pepper , seeded and diced
  • ¼ cup plus 2 tablespoons Canola Oil

Ingredients for Red Grape-Jicama-Walnut salad:

  • 1 ½ cup Red Grapes , halved or cut into thirds if very large
  • 1 cup Jicama , peeled and cut into small cubes
  • ¾ cup Walnuts (raw), roughly crushed by hand (keep pieces large)
  • 4-8 cups baby or spring Lettuce , washed and torn into bite-sized pieces


Instructions for the Mango-Jalapeno Poppy Seed Dressing:

  • In a small, heavy dry saucepan add poppy seeds over medium heat. Stir frequently allowing them to begin to toast (3-4 minutes) at which time you will be able to smell them toasting.
  • Add the onion, turbinado sugar, rice vinegar, dry mustard, kosher salt, pepper, mango, and jalapeno to the saucepan; stir to fully combine and bring to a light simmer. Immediately reduce the heat and allow the pan to hit on low heat for 3-4 minutes just to combine the flavors.
  • Remove the pan from the heat and pour contents into a blender. Pulse on 'blend' to liquefy the mixture.
  • With the blender on low, slowly pour the canola oil through the top of the blender lid allowing the mixture to emulsify (fully combine). Remove from blender and either place in a sealed container in the refrigerator until using, or allow to cool to room temperature before dressing the salad. Note: there will be leftover dressing to use on other salads.

Instructions for Red Grape-Jicama-Walnut Salad:

  • In a bowl, combine the grape slices, jicama cubes and walnut pieces. Mix to combine. Note: if wishing to serve chilled, this mixture may be made beforehand, sealed in a container and refrigerated.
  • On individual plates, cover the plate with a good portion of lettuce. Mound the grape-jicama-walnut mixture on the lettuce and spoon on dressing. Can be served chilled or at room temperature.


*I prefer Turbinado Sugar for this recipe as it is less refined and not as intensely sweet as regular granulated sugar. If substituting granulated sugar, add a bit less than called for and taste for your preferred sweetness before adding more. Note: overall time may vary due to cooling of dressing or salad ingredients.


Calories: 288kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 202mg | Potassium: 318mg | Fiber: 4g | Sugar: 20g | Vitamin A: 575IU | Vitamin C: 19.6mg | Calcium: 68mg | Iron: 1.2mg