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Jicama Lime Salad
Posted by Olivia on Wed, March 02, 2011
Salads don’t always have to be composed of greens and lettuces; in fact, some of the most delicious salads don’t have lettuce at all. If you or your family is tired of the same old “salad” side, switch things up by using different vegetables as the star.
In this incredibly simple recipe, we’re giving the Mexican vegetable jicama a chance to shine. You’ll find it at any grocery store in the produce section by the ginger, celery root, and other funky-looking vegetables; it resembles a tan, smooth softball with a thick, waxy finish. Don’t worry; you’ll peel off that waxy outer layer later at home.
The inside of a jicama is a delight—it’s like a cross-breed of a potato in texture but an apple in taste. And it works great in salads and slaws minimally dressed; a bit of fresh citrus and sea salt does it best. In this case, we’ve used our fresh pressed Lime Olive Oil and light, slightly sweet White Balsamic for the ultimate dressing.
Try Jicama Lime Salad alongside fish tacos, a jumbo burrito, or anything off the grill. It’s a summertime treat that brings the best of the season to the table.
1 medium jicama, peeled, julienned (about 4 cups total)
1 cup lightly packed fresh cilantro, chopped
¼ cup Lime Olive Oil
¼ cup White Balsamic Vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon sea salt
Black pepper, to taste
- Combine jicama and cilantro in a large bowl. Whisk together remaining ingredients in a small bowl; pour over jicama mixture and toss well. Serve immediately.
Makes 4 servings.