June is opening season for grilling — with grilling comes a world of sides as the weather heats up.
Nothing says refreshment like crisp jicama in a salad. In this salad, jicama takes center stage. With its dietary fiber, vitamins, and minerals, it pares well with colorful bell peppers, red onions, cucumber, oranges, avocado, and cilantro or parsley to make this salad a nutritional super star. It is easily doubled for a crowd.
Nutrition information for jicama.
Summer Jicama Salad
Makes 4 servings
Ingredients:
1 large jicama (1 to 1-1/2 pounds), peeled, then julienned or cubed*
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup red onion, chopped
1/2 large cucumber, peeled, seeded and chopped
1 large naval orange, peeled and segmented (cut segments into halves or thirds)
1/2 large avocado, chopped
1/2 cup chopped fresh cilantro or leaf parsley
3 tablespoons extra virgin olive oil
1/3 cup lime juice
1 teaspoon vanilla extract
Large pinch of smoked paprika
1/2 teaspoon honey
Kosher salt and white pepper
Instructions:
1. Toss the jicama together with bell peppers, red onion, cucumber, orange, avocado and cilantro
in a large serving bowl.
2. Blend olive oil with the lime juice. Add honey, vanilla, paprika, salt and white pepper to taste.
3. Let the salad rest and marinate for half an hour before serving.
*Jicama peels easier by using a knife and not a peeler.
Adapted from vanillaqueen.com.
