Back during our food challenge we were tasked with trying two new whole foods to incorporate into our weekly meal plan. One of those foods was jicama! The meal plan post for that week has a bit of information on jicama if you'd like to know more about it.
Jicama is about the size of a softball and can be eaten raw. Patrick and I taste tested it before making our salad. We agreed that it tastes like an apple-potato hybrid vegetable. To prepare the jicama I simply sliced off the outer peel and then chopped it into small matchsticks. I think the jicama lends itself to being more of a summer food. I saw a few recipes pairing it with watermelon so I look forward to trying it again! For this particular evening we made an orange avocado jicama salad.
Jicama Salad with Orange & Avocado from Food & Wine
Ingredients
3 navel oranges
2 tbsp fresh lime juice
1 tbsp cider vinegar
2 tbsp extra-virgin olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 small jicama (1 pound)—peeled, quartered and thinly sliced
2 avocados, quartered lengthwise and thinly sliced
1 cup crumbled feta cheese > we used goat cheese
1/4 cup chopped cilantro > we omitted
Directions
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
We layered the salad (versus folding together) and then based the salad with kale.
We served the jicama salad with roasted salmon and cauliflower.
Patrick and Dupree - both looking so handsome!
I agree that is a nice picture of Patrick and Dupree. Meal looks good too.
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