jicama apple carrot and shrimp salad in a bowl.
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veggies in a bowl.
veggies and dressing mixed in a bowl.
finished dish in a bowl.
jicama apple carrot and shrimp salad in a bowl.

Jicama, Apple, Carrot, and Shrimp Salad

This light and healthy, crunchy salad is perfect for lunch or dinner and is packed with flavor.
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Soups & Salads
Cuisine General
Servings 4 Served
Calories 20 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 16 Oz. Large cooked and cooled shrimp peeled, deveined and tail removed
  • 1 Cup Jicama julienned
  • 1 Cup Carrots julienned or shredded
  • 1 Cup Granny smith apple julienned (one small apple)
  • 1/2 Cup Fresh mint leaves
  • 1/4 Cup Olive oil
  • 2 Tbsp. White vinegar
  • 1 Tbsp. Sugar substitute Swerve or Lakanto
  • 1 Tbsp. Dijon mustard
  • 1 Tsp. Garlic finely minced
  • Pinch of kosher salt
  • 1 Tsp. Lemongrass paste
  • 1 Tbsp. Fresh parsley to finish


  • Add the jicama, carrots, and apple to a large bowl.
  • Make your dressing. In a food processor or blender, mix the mint, oil, vinegar, sugar, mustard, garlic, salt and lemongrass. Pulse a couple of time to blend well.  You’ll have little specs of mint throughout the dressing.
  • Add the dressing to the vegetable and apple mixture and toss to coat. Chill for at least an hour.
  • Right before serving, add the shrimp and toss to coat. Taste to see if it needs more salt. Sprinkle with the parsley and serve.


Calories: 20kcalCarbohydrates: 1gProtein: 0.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 175mgPotassium: 44mgFiber: 1gSugar: 0.1gVitamin A: 275IUVitamin C: 2mgCalcium: 21mgIron: 0.4mg
Keyword dinner, healthier choice, lunch, salad
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