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Ginger-Lime Salsa with Kiwi and Jicama is Paleo, AIP, Whole30, VAD and Nightshade-free. This gentle condiment is also vibrant in flavor, nutritious and delicious!
This green and white beauty is crunchy, juicy, tart, sweet and spicy. It’s great with any Mexican food, but also with a variety of meals, including barbecued chicken and other grilled meats — such a refreshing side in the heat of summer!
While Ginger-Lime Salsa with Kiwi and Jicama is primarily a condiment, I like to provide generous portions; so it becomes part salad!
Jump to RecipeIngredients in AIP Ginger-Lime Salsa with Kiwi and Jicama
Six to seven ingredients go into this simple chunky salsa:
- jicama
- kiwi
- fresh ginger root, grated or minced small (if you like more heat)
- fresh lime juice
- optional green onions (omit for VAD)
- fresh cilantro
- sea salt
A little about jicama
You perhaps know about jicama.
Yes, it is Paleo, low in vitamin A and AIP-friendly.
Jicama is hard to find organic; but its tough husk protects us from pesticides, and it certainly gets peeled. The inside flesh is starchy, crunchy, juicy and sweet.
Slices of jicama are good for snacking and dipping.
Jicama is a great base for this salsa, uniting all of the ingredients visually as well as texture and flavor-wise.
Pro tip: A sharp paring knife (and a cutting board) is the best way to peel jicama. Its skin is too thick and tough for most vegetable peelers.
How to make Ginger-Lime Salsa with Kiwi and Jicama
This is a one bowl recipe.
We simply chop most of the ingredients, add the lime juice and sea salt, and stir to mix.
How long to store
This salsa keeps well in the fridge for about 3 days.
AIP Ginger-Lime Salsa with Kiwi and Jicama
Equipment
- medium size mixing bowl
Ingredients
- 1 medium size jicama peeled and cut into 1/3"-1/2" cubes, about 2 cups diced
- 4 large kiwi peeled and cut into 1/3"-1/2" cubes
- 2 green onions sliced very thinly, (omit for VAD)
- ¼ cup cilantro fresh, chopped
- 1 lime juiced
- 1 Tablespoon ginger root grated finely to measure
- ¼ teaspoon sea salt
Instructions
- Place all ingredients in medium size bowl.
- Fold and stir gently to combine. Serve; or refrigerate up to one day before serving.
Emily @ Recipes to Nourish says
This sounds amazing! LOVE the jicama and ginger, and so fun with the added kiwi. This salsa is fabulous!
Megan Stevens says
Thank you, Emily!! I love it, too! It’s so juicy and tart and sweet and so many textures going on. I appreciate your sweet comments! 🙂
Ginny says
Is cilantro an ok herb on VAD? It’s on the “Don’t” list of herbs I thought. Just making sure it’s ok since I’m only 5 months along on the VAD.
Megan says
Hi Ginny, good question. Officially it is a No food. But a lot of “regulars” in LYL enjoy it occasionally. So do omit it for strict VAD, but it may be a good cheat for occasionally if you don’t use too much and you feel it won’t bother you. I use small amounts occasionally, but truly not often. I hope that helps! Another option to be stricter would be to use fresh mint. Even though it isn’t Mexican in this salsa setting, it could add a nice touch for sure, and still work in the Mexican food setting because it is an herb used in Mexican cooking in general, and it’s VAD. Mint would be lovely with the other ingredients. 🙂
Ginny says
Thank you. I might try the mint first and see how I like it.
Megan says
Great, Ginny. 🙂