Farmers market salad - with crunchy jicama - a low carb, vegetarian salad that anyone can enjoy
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Farmers Market Salad

The farmers market salad is filled with fresh produce. Jicama adds a nice crunch, the lemon ranch dressing adds an awesome zing. A low carb salad that is also vegetarian and gluten-free. On the table in 10 minutes!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Lunch, Main Course, Salad, Supper
Cuisine: American
Keyword: Avocado, Eggs, Gluten-free, Jicama, Keto, lemon, Low Carb, Ranch Dressing, Red Pepper, Salad, THM-S, Vegetables, vegetarian
Servings: 4
Calories: 210kcal



  • 1 Large Bag of prepared romaine lettuce (1 large head) washed and chopped
  • 1 cup Jicama julienned
  • 2 Soft boiled eggs quartered
  • 1 cup Cucumber (½ large cucumber) sliced
  • ½ c Red bell pepper thin sliced
  • 1 Avocado thinly sliced

Lemon Ranch Dressing

  • 1 Tbsp lemon juice
  • 2-3 Tbsp mayo
  • 1 garlic clove pressed
  • 1 tsp dried parsley
  • ¼ tsp lemon zest optional
  • Salt to taste
  • Freshly ground black pepper to taste



  • Mix all of the ingredients for the dressing.


  • Prepare all of the ingredients and lay them out or mix them all in a bowl.
  • Pour the dressing on the salad prior to serving it. Toss the salad.
  • Serve and enjoy.


You can add additional protein to this recipe by adding meat. Suggests are found in the blog post. 
**If you love dressing for salad, you can double the dressing recipe.