Encouraging Health and Happiness

Jicama Salad Recipe

Last Weekend I gave this one a try and it was a success. I doubled it and added some spinach to carry me through the work week as lunch , I added turkey breast and crackers for a complete lunch. But my friends last weekend loved this as well.

Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette, Serves 6-8.

Jicama, is also known as the mexican Turnip.  I think it tastes like a hybrid of an apple and a potato.  Sweet, refreshing, crunchy and a little starchy. It is a good source of Potassium, Fiber and Vitamin C. This salad is a sort of Thai fusion using ingredients that are not hard to find.  Dressing has a small spicy kick from the Hot Chile oil, but not too intense.  Avocado and Peanuts make it a meal of it’s own, filling enough for a summer lunch or dinner.

Dressing:

1/4 cup rice vinegar

1/2 cup fresh orange juice ( squeeze 1 navel orange)

2 tbsp lime juice ( 1 lime squeezed)

2 tbsp peanut oil

2tbsp  hot chile oil

2 tbsp soy sauce

2 tbsp agave or sugar

1 tsp sesame oil

Salad:

1 Medium sized jicama , peeled and shredded thinly (bout 6 cups)

1/2 bunch watercress, roots removed

1 ripe avocado , peeled, cut in half and thinly sliced

1/2 small red onion. thinly sliced

1/2 cup roasted unsalted peanuts

Garnishes:

Shredded carrots
Sprig of mint or cilantro

Directions :

Combine all dressing ingredients and mix vigorously .  I use a tupperware container and shake the daylights out of it.  Let the dressing sit at room temp for 10 mins so sugar source dissolves.  Mix
or shake again when ready to use.

Place shredded jicama in a large bowl, Reserve 1/3 cup  of the dressing and pour rest over jicama. Mix to coat.

Toss all other sliced and shopped ingredients in a large bowl. Sprinkle top with peanuts and cilantro and  carrots. Enjoy!

Breanne Curran  |  NSCA  Personal Trainer  |  IIN  CHC –  Certified Health Coach  |  ASDN  Nutrition Specialist

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