Spring Pea and Jicama Salad

This light and creamy salad will dress up any barbecue or picnic. The subtly of the peas is offset by the crunch from the jicama and celery. A tangy, lemon-dill dressing brings it all together perfectly!

Spring Pea and Jicama Salad
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Author: Michelle Babb MS, RD, CD
  • 1 - 10- ounce bag frozen petite peas or fresh, if available
  • 1 small jicama peeled and shredded
  • 2 stalks celery chopped
  • 1 cup cherry tomatoes sliced in half
  • 1/4 cup shelled sunflower seeds
  • 1/2 cup Vegenaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 garlic clove minced
  1. Place frozen peas in a large bowl and thaw until tender.
  2. Add jicama, celery, tomatoes and sunflower seeds and set aside.
  3. In a small bowl, combine mayonnaise, lemon juice, vinegar, dill, basil, salt and garlic and mix well.
  4. Add dressing to the salad and toss until all ingredients are well coated.