Sunday, May 6, 2012

Jicama Salad

This salad's main ingredients is an all-time favorite vegi of mine- jicama. It looks like a huge turnip with a thick, annoying skin, but once peeled and sliced it's great. It sort of tastes like a cross between a mild radish and a cucumber, with the texture of a baby carrot. It makes for the perfect crudite, slaw, or in this case - salad. It's so simple yet so delicious... 4 main ingredients, plus the dressing... Sometimes I add in diced mango. Alternatively it can be shredded to replace cabbage in a version of cole slaw.

Jicama Salad
-2 jicamas, peeled, and cut into uniform spears
-2 (just-ripened) avocados, diced
-Chopped dill
-juice of 2 limes
-salt & pepper
-A small drizzle of olive oil

-Whisk together the lime juice, salt and pepper, dill, and stream in just a tbsp. or so of olive oil. you don't need a lot.. Just to bring this dressing together
-Combine the avocado and jicama and mix. It's okay if the avocado mushes a little into the jicama.
-Pour the dressing over and mix with a wooden spoon. Season more to taste. Ideally, the salad should sit in the dressing for a few hours to allow the flavors to meld together.

It's so simple, foolproof, & fresh, perfect for a quick springtime salad. It can go alongside pretty much anything, from BBQ to pizza.


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