Jicama, Mango, Avocado Salad
This Memorial Day for your backyard BBQ, and all summer long, skip the potato salad and cole slaw, and try jicama instead. This root vegetable is very hydrating and has 1/3 the calories and double the fiber of potatoes, and this salad contains no fattening mayonnaise that is often found in potato salad and cole slaw, and is often the culprit for spoiling and making diners ill. Also, avocado helps lower your blood pressure, cabbage is good for your liver (offsets celebrating with cocktails) and red pepper helps boost your system with antioxidants, and revs your metabolism!
1 cup of organic corn (optional–can use canned, fresh, or frozen and thawed)
1 cup canned black beans or chickpeas, rinsed (optional)
1 jicama root, peeled and julienned
1 head of purple cabbage, sliced
½ each red, orange, and yellow bell peppers, diced
1 avocado, chopped
1 ripe mango, chopped
1/2 cup crumbled Feta cheese (optional)
2 tablespoons cilantro, chopped as a garnish
½ cup fresh lime juice
½ cup extra virgin olive oil
2 cloves garlic
2 teaspoons sea salt
2 teaspoons chili powder or red chili flakes
2 teaspoons cumin powder
Combine dressing ingredients and emulsify in a blender. Mix together with the salad ingredients. Garnish with chopped cilantro.
Note: this is an excellent salad to plate and serve with grilled meat of seafood. Examples include: Seared Ahi Tuna (either a Tuna Steak per person, or slice the tuna and arrange on each plate), Grilled or Cedar Plank Salmon, Beef (grill and arrange slices over the salad- like a steak salad), or Chicken (same thing). Doesn’t this sound amazing?!