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Queen of Mayhem

Sunday, October 7, 2012

Jicama Cilantro Salad

It definitely feels like autumn here in New York. Some serious rain washed away the last bits of summer on Thursday, so much so that I woke up this morning to blog and find myself sitting in my kitchen wrapped up in a polar fleece. Burr! So in honour of kissing summer goodbye some salmon was thrown on the grill last night (hey, it's not snowing yet!) and I made a simple, yet fresh salad to go along with the mix.

Jicama is one of my favourite things to add to salad. It is a root vegetable with a great refreshing crunch. When looking for jicama in your grocery, be sure to get a firm, dry one. I am really not a huge fan of salt, as you may have noticed. So just be aware that where there would usually be salt in most recipes, I have omitted it. Feel free to add a dash!


Jicama Cilantro Salad

1 medium jicama
1 granny smith apple
4 tablespoons cilantro, chopped
3 tablespoons citrus olive oil*
1 medium jalapeno
cracked black pepper
Wash and peel the jicama and apple. Slice into 1/4" thick slices and place in a bowl. Finely chop the cilantro and jalapeno and add.

Drizzle with the citrus olive oil. This is what really makes the salad fresh. Season with cracked black pepper. Toss.

*The citrus infused olive oil is what really makes the dish. If you don't have any on hand, I would suggest going out and buying some or ordering some online. I buy mine from the Temecula Olive Oil Company along with a bunch of great balsamic vinegars. If that's not an option, I'd experiment with grating some lime peels.



Happy munching!

at 10:44 AM
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Labels: food and drink, gluten free, recipe

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