Tangy, Spicy Jicama Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Orange essence olive oil (you can infuse your own)1 tbsp Blue Agave nectarjuice of 1 lime1 medium to large jicama, peeled and slicedabout 1/2 cup mint1 red bell pepper1 jalapeno pepper1 avocado5 tomatillos, husked
Wash and peel the Jicama then slice it julienne-style (or grate it for more of a "slaw" style salad). Add lime juice, agave nectar, and mint, mix and cover. I stick it in the fridge to marinate a little.
Note: when adding the mint, I grab small bunches of leaves and pinch/squeeze then rip rather than cutting...it releases more of the oil. Then I mix that into the jicama first using my hands to get some of the extra mint oil off.
Husk the tomatillos, stick in a pot with about an inch of water, cover, and steam for 5-7 minutes while you prep the peppers.
If you have a gas range, turn a burner onto medium and stick the red pepper on top to fire roast the outside, turning periodically to prevent burning and cook evenly. Do this just until the pepper is fragrant, not quite all the way cooked. Seed and dice.
Repeat for the jalapeno but let it roast a little longer. Don't forget to WASH YOUR HANDS WELL after you dice the jalapeno!
Take tomatillos off heat and let sit while you dice the avocado. Add peppers and avocado to jicama mixture and mix well. Drain the tomatillos and pierce over the salad (the juice will gush out and be hot!). Slice or rip the tomatillo skin and throw into the salad.
Refrigerate and enjoy! In retrospect, I think some cilantro would go well with this, too. If you find it is too tart after adding the tomatillos, add just a little bit of agave nectar (it's really sweet). If you want a spicier salad, try poblano peppers! They're great when fire-roasted.
Number of Servings: 4
Recipe submitted by SparkPeople user CRUSHINDIOR.
Note: when adding the mint, I grab small bunches of leaves and pinch/squeeze then rip rather than cutting...it releases more of the oil. Then I mix that into the jicama first using my hands to get some of the extra mint oil off.
Husk the tomatillos, stick in a pot with about an inch of water, cover, and steam for 5-7 minutes while you prep the peppers.
If you have a gas range, turn a burner onto medium and stick the red pepper on top to fire roast the outside, turning periodically to prevent burning and cook evenly. Do this just until the pepper is fragrant, not quite all the way cooked. Seed and dice.
Repeat for the jalapeno but let it roast a little longer. Don't forget to WASH YOUR HANDS WELL after you dice the jalapeno!
Take tomatillos off heat and let sit while you dice the avocado. Add peppers and avocado to jicama mixture and mix well. Drain the tomatillos and pierce over the salad (the juice will gush out and be hot!). Slice or rip the tomatillo skin and throw into the salad.
Refrigerate and enjoy! In retrospect, I think some cilantro would go well with this, too. If you find it is too tart after adding the tomatillos, add just a little bit of agave nectar (it's really sweet). If you want a spicier salad, try poblano peppers! They're great when fire-roasted.
Number of Servings: 4
Recipe submitted by SparkPeople user CRUSHINDIOR.
Nutritional Info Amount Per Serving
- Calories: 235.4
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 13.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 13.4 g
- Protein: 2.8 g
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