1/31 Pink Grapefruit Jicama Salad
Last week Sandy and I taught a vegan cooking class at our local community college. The theme was Superbowl, so we showed them some fun party foods and Seitan Italian Sausage hoagies. One of the recipes we shared was for jicama sticks with fresh lime juice and cracked black pepper.
We had quite a bit of jicama left over after class, so I let it lead the way to another dish. I love the texture and flavor of jicama. It lends itself so well to unique and inspired salads. Because it is underused, any dish you use jicama in is elevated to rockstar status. Unique ingredients create unique food and that is an easy way to have a varied diet that is exciting and fresh. Give this pink grapefruit jicama salad recipe to be that rockstar.
Pink Grapefruit & Jicama Salad
By: S. Duquet
Ingredients
2 C diced jicama
Supremes of 1 large pink grapefruit (don’t worry if they break apart and lose their shape. Just get the grapefruit out without the membrane and chop it up)
1/4 C fresh squeezed pink grapefruit juice
1/2 tsp agave
1/2 C cilantro finely chopped
Dash of sea salt
Make It Happen
~Put jicama, grapefruit supremes and cilantro into a mixing or salad bowl
~In a separate small bowl, mix juice, agave and salt. Pour over salad mixture and toss all to coat.
Enjoy immediately or chill then devour.
This salad is like sailing a Hobie Cat through the warm salty waves of the Gulf Of Mexico. It is refreshing and exuberant in a way that wakes up your entire body. This salad is less expensive then vacation and better for you than Xanax. If you need respite from winter and a pick me up for your soul…head to the store and find some jicama and grapefruit. I think you will be glad you did.
Have a delicious day.
Tags: compassionate eating, cooking with herbs, dairy free, going veg, jicama recipes, Pink grapefruit jicama salad, plant based diet, plant strong, raw jicama recipe, vegan challenge, vegan experience, vegan side dish, vegan wannabe
