Try something new -- crisp up you’re summer salads with jicama!
You know that really ugly round thing in the vegetable section that looks like a big potato? That’s jicama
, but don’t let those looks sway you. It’s what’s on the inside that counts!
Think green apple meets water chestnut – it’s delish, so fresh and perfect served raw, especially in salads or even coleslaw! You can cook it, too, but we really love the crisp texture when eaten raw, like in our Orange and Jicama Salad
We realize it doesn’t exactly have the prettiest (or tastiest) outer skin, so it’s best to peel or cut it away. It can be pretty darn tough, so we like to use a knife rather than a vegetable peeler.
Cut off both ends so it’s nice and stable then just slide your knife from top to bottom using the shape of the jicama as your guide.
Then, cut into matchsticks.
For this salad, we’ll need a couple oranges, too. You’re going to remove the orange peel the exact same way then use the knife to cut in between the membranes of the orange so those cute little orange segments fall away.
We’re not using the orange membrane, but no need to say goodbye to all that sweet orange juice, right? Make sure you squeeze it into a bowl for a head start to our super easy dressing.
We adore this dressing, it’s a touch sweet, but has an edge from a little cider vinegar.
Pour the dressing all over the jicama, orange segments and some sliced ripe avocado, toss gently then let everything sit and mingle for 10 minutes or so.
That’s it -- so easy and so crazy fresh! Try serving as an appetizer or even as a side to some barbequed shrimp, chicken or a nice big steak!
FAdam and Joanne think that once you’ve given this jicama salad a try; you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.