Avocado Jicama Salad

Are you guys excited about the warm weather in NYC? I am loving the sunshine and the assurance that beach season is not too far. Lately, in anticipation of visiting the beach soon, I have been making this salad regularly for dinner. It is quite filling, flavorful and won’t do any damage to your bikini-body. Jicama is a root vegetable from Mexico that is crunchy, mild, and bursting with water. I served the salad with pan grilled tofu to make it a complete meal, you can serve it with grilled shrimp or chicken as well. You can double or triple the ingredients to serve a larger group. I always make my own dressings, because they’re really easy to make, flavorful, and I can control what goes into them. For this salad, I have used a simple lime and olive oil dressing, minced jalapenos and brown sugar. You can omit feta cheese, to make it vegan.

Ingredients
2 Cups Chopped Greens of your choice (I used a mix of Kale and Lettuce)
1 Cup Chopped Jicama (peeled, cut into matchsticks)
2 Avocados, cut in slices
1 Carrot, cut in thin strips
2 Shallots, chopped
1 Tablespoon Crumbled Feta Cheese
Protein of your choice: grilled chicken, shrimp, tofu
Cilantro to Garnish
Dressing
Juice of ½ lime
2 Teaspoon Olive Oil
Salt and Pepper to Taste
1/4 Jalapeno Pepper, finely minced
1/4 teaspoon Raw Brown Sugar or Honey

Process

1. Whisk the olive oil, lime juice, jalapenos, salt, pepper and brown sugar in a large bowl and massage the greens into the mixture gently.
2. Add carrot strips, jicama and shallots to the bowl and toss gently.
3. Take out the salad a serving bowl, add avocado slices, sprinkle crumbled feta, garnish with cilantro and serve.

Enjoy! 🙂