Rating: 3.5 stars
5 Ratings
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  • 1 star values: 2
  • 5 Ratings

Our turkey-jicama salad with lime dressing is a special, flavorful summer treat. Experience the unique flavors of mangos, limes, jicama and cayenne pepper in this exotic salad.

Source: Better Homes and Gardens


Recipe Summary

2 hrs
18 mins
10 mins
3 hrs 18 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • For dressing, in a screw-top jar combine cilantro, lime juice, oil, cumin, salt, and cayenne pepper. Cover and shake well to combine. Transfer 1/4 cup of the dressing to a large resealable plastic bag set in a shallow dish. Add turkey tenderloins to bag. Seal bag; turn to coat tenderloins. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Cover and chill remaining dressing.

  • Drain turkey, discarding marinade. For a charcoal grill, place turkey on the rack of an uncovered grill directly over medium coals for 18 to 22 minutes or until turkey is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as directed.)

  • Let turkey stand at room temperature for 10 minutes. Meanwhile, in a very large bowl combine salad greens, jicama, radishes, and red onion. Add most of the chilled dressing. Toss to coat. Arrange on a large serving platter. Top with avocado and mango. Thinly slice the turkey and place on greens. Drizzle with remaining dressing. Sprinkle with pumpkin seeds.


Use a food processor to quickly slice the radishes.


You can substitute 1 cup chopped, drained refrigerated mango slices for the fresh mango, if desired.

Nutrition Facts

403 calories; fat 22g; cholesterol 70mg; saturated fat 3g; carbohydrates 20g; mono fat 13g; poly fat 4g; insoluble fiber 7g; sugars 7g; protein 34g; vitamin a 1263.3IU; vitamin c 43.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 8.3mg; vitamin b6 0.9mg; folate 108.9mcg; vitamin b12 0.5mcg; sodium 186mg; potassium 963mg; calcium 70.7mg; iron 4.5mg.