jicama
Jicama Salad with Avocado Dill Dressing for Meatless Monday
11/02/09 Filed in: Salads
So I have a new toy, a mandolin slicer. I purchased this over the weekend at William Sonoma. I know what you are thinking...all hoity toity shopping at William Sonoma, but it was the best quality mandolin for the the best price that I could find in our fair city. It is made by OXO Good Grips and was only $39.95.
And I have a new vegetable, the jicama (hee-ca-ma.) The jicama is a vine native to Mexico and also called a Mexican turnip. Jicama belongs to the legume family. The harevested vegetable is a tuber and can grow up to 50 pounds. It is brown and has a papery skin, while white inside resembling potato. The jicama is lightly sweet and crispy and most often used in salads. Jicama is a great source of vitamin C.
For the salad, slice all the salad veggies juliene style so that your salad will resemble slaw. I used my new toy for the jicama and the cucumber. I am still getting use to this new-fangled gadget, but I think they came out great.
The rest of the veggies I sliced the old fashioned way, with a knief. I also chose to saute my onions briefly to bring out the sweetness of the onion. (I am also carting this salad off to work and I do not want to offend the general public with any kind of onion breath.) I sectioned the grapefruit and added that at the end.
Hint: A great way to quickly slice spinach is to take a handful and roll it up like a cigar. Then just slice it with a sharp knief and it comes out beautifully.
For the dressing, just combine all the ingredients in a food processor or blender. If you find the dressing too thick, add some water till you find the right consistency for your taste.
Add the two together and you have a light and refreshing salad. Enjoy!
Ingredient's list for salad:
1/2 jicama
1/2 yellow pepper
1/2 red pepper
2 carrots
1/2 red onion
1/2 seedless cucumber
2 cups baby spinach
1 grapefruit sectioned
Ingredients list for dressing:
1 Florida avocado or two Haas avocados
1/4 cup chopped fresh dill
juice of one lime
juice of one grapefruit
pinch of salt
pepper to taste
Living a life of personal balance, moderation, education, and connection.
And I have a new vegetable, the jicama (hee-ca-ma.) The jicama is a vine native to Mexico and also called a Mexican turnip. Jicama belongs to the legume family. The harevested vegetable is a tuber and can grow up to 50 pounds. It is brown and has a papery skin, while white inside resembling potato. The jicama is lightly sweet and crispy and most often used in salads. Jicama is a great source of vitamin C.
For the salad, slice all the salad veggies juliene style so that your salad will resemble slaw. I used my new toy for the jicama and the cucumber. I am still getting use to this new-fangled gadget, but I think they came out great.
The rest of the veggies I sliced the old fashioned way, with a knief. I also chose to saute my onions briefly to bring out the sweetness of the onion. (I am also carting this salad off to work and I do not want to offend the general public with any kind of onion breath.) I sectioned the grapefruit and added that at the end.
Hint: A great way to quickly slice spinach is to take a handful and roll it up like a cigar. Then just slice it with a sharp knief and it comes out beautifully.
For the dressing, just combine all the ingredients in a food processor or blender. If you find the dressing too thick, add some water till you find the right consistency for your taste.
Add the two together and you have a light and refreshing salad. Enjoy!
Ingredient's list for salad:
1/2 jicama
1/2 yellow pepper
1/2 red pepper
2 carrots
1/2 red onion
1/2 seedless cucumber
2 cups baby spinach
1 grapefruit sectioned
Ingredients list for dressing:
1 Florida avocado or two Haas avocados
1/4 cup chopped fresh dill
juice of one lime
juice of one grapefruit
pinch of salt
pepper to taste
Living a life of personal balance, moderation, education, and connection.
0 Comments