|Jicama Salad in Baby Romaine Nest|
Jicama is a root vegetable, known as the yam bean root, (yes jicama is related to the sweet potato) that looks very much like a large brown turnip.
When you peel and slice jicama it is crispy, juicy and mildly sweet. I like to eat jicama slices with dips such as hummus or baba ghanouch.
This week I have been experimenting with jicama. Some of the jicama experiments have turned out surprisingly well and others not so well. One of the jicama experiments that turned out well is jicama salad. Light and refreshing, and requiring no cooking on a hot summer day, jicama salad was a great compliment to our pan braised salmon last night. My husband, who is not adventuresome when it comes to food, actually had two helping of jicama salad. Now that is pretty amazing!
RECIPE FOR JICAMA SALAD
2 c. jicama, cut into small 1/4-inch cubes
1/2 c. red bell pepper, diced
1/2 c. celery, diced
1/4 c. red onion, diced
1 avocado, cubed
Toss the jicama, red bell pepper, celery, and red onion together. Pour the dressing over it and stir well. Top with cubes of avocado. Serve in a nest of baby romaine lettuce.
2 T. sesame tahini
2 T. water
1 1/2 T. lemon juice
1 T. prepared mustard
1 T. minced parsley
1/4 t. ground cumin
1/4 t. tamari
1/4 t. agave nectar
dash sea salt
Pour all ingredients into a glass jar and shake until well mixed.