Adapted from Bon Appétit
In my effort to try more of the recipes from the cooking magazines I get, here’s another recipe from the latest Bon Appétit magazine. I didn’t realize how much I liked jicama until I made this salad. Crunchy, slightly sweet, and refreshing. I forgot to look for avocado oil, so I’ll have to make it again to taste the difference. If you cannot find avocado oil, or just don’t have it, good quality extra virgin olive oil will work.
Prep Time: 15 minutes
Cook Time: 15 minutes
1 ½ cups peeled, julienned jicama
¼ cup extra virgin olive oil (or avocado oil)
1-2 limes, zest and 3 tablespoons of juice
8 oz. mixed greens; I like some red leaf lettuce in the mix
1 large avocado, sliced
3-4 oz. soft goat cheese
Sea salt and pepper, to taste
Peel and slice the jicama into thin julienne/matchstick size pieces, about ¾-inch long and ⅛-inch wide.
In the bottom of a large bowl zest the lime and squeeze in 3 tablespoons of lime juice. Add in ¼ cup of extra virgin olive oil (or avocado oil). Whisk vigorously to combine. Season to taste with sea salt and pepper.
Place the jicama into the bowl with the dressing and add the mixed greens on top of the jicama.
Toss gently to combine and coat the lettuce and jicama with the dressing.
Peel and slice the avocado and top the salad with the slices.
Top with the fresh goat cheese and some freshly ground black pepper.
Serve with the Beet and Fennel Soup for a complete meal.