Exploits of a Vegan Wannabe

For this weeks Meatless Monday meal-to-go I did a breakfast in bed theme. I wanted to include a  fruit salad that was unique and invigorating. Something that would feel lively and bright on a December morning. This is what I came up with and I think you are really going to love it. This was served with buckwheat waffles and tempeh bacon, but it would also be a lively addition to lunch or dinner.

This recipe is a starting point. Have fun experimenting with different fruit and dressing combinations. I am convinced that jicama and banana want to be together in a future dish.

Photo By: S. DuquetBlackberry, Honey Dew, Jicama Salad

By: S. Duquet

Ingredients

1 Small-medium Jicama peeled and diced

3 C Honey Dew melon (As a present to myself  I purchased cut melon from the produce section. It was worth every penny)

2 half pints blackberries

Zest of 2 limes and one orange

Juice of 1 lime

Dressing Ingredients

1 C vanilla non dairy yogurt (I used Silk)

1 Tbsp maple syrup (or agave)

1 tsp orange extract

Make It Happen

~Dice Jicama and set aside in bowl

~Add lime juice, zest and chopped melon to  jicama

~In a food processor blend all dressing ingredients until smooth and creamy

~Pour over melon and jicama. Toss to coat. Gently fold in blackberries. Chill and serve.

This salad was crunchy and sweet, tart and soft in all the right ways. It was as visually appealing as it was delectable. Oddly enough…it was even better the next day. Fruit salad is usually dead to me on day two…yuck. For some reason this one got better. The jicama soaked in the tarty goodness of the dressing and it became even more juicy and ripe with flavor.

Because I splurged on already cut melon, this salad was easier to make than a PB & J. Busy days call for quick meals that sometimes begin with fruit or vegetables that someone else has taken the time to peel and chop. Our time is worth money and our health is precious enough to warrant fresh melon on a busy Monday, even if we didn’t cut it ourselves. I have stopped feeling guilty and have started to feel clever for making a healthy choice for myself and my family. I  just silently say, “Thank you” and throw it in the cart.

If you are not familiar with Jicama…this is what it will look like in the grocery store. Choose one that is smaller than your two fists put together to ensure the best flavor and texture. I think they taste like an unsweetened apple or a not spicy radish. They are juicy like Asian Pears with a crunchier mouth feel. You will peel off the brown skin to reveal the edible, white part. Jicama is extremely high in fiber and vitamin C, but isn’t really showy about it. I think it is severely under appreciated and because of that….I love it even more and I think you will too.

Have a delicious day.

Tags: compassionate eating, dairy free, E2 friendly recipe, going veg, honey dew jicama blackberry salad, jicama fruit salad, jicama recipes, jicama uses, plant based diet, trying vegan, vegan experience, vegan holiday recipe, vegan side dish, vegan wannabe