Jicama, Avocado and Radish Salad with Lime Vinaigrette
For the last two weeks or so, I’ve been a little under the weather and didn’t explore much of Boston, however stayed in, saw some funny wild turkeys, made some comfort food such as seared king trumpet mushrooms, and spent most of my time with one of my favorite cats Cosmo and Doni’s baby niece Evi. I’ve known and cared for Cosmo several times since he was six years old. Now he’s nearly fourteen, diabetic and still managed to ‘bite’ you during his happy moments. I still remember the utter relief of finding him when he went missing during the move and he was tucked away in the back of linen closet, sleeping peacefully. He was calm and not fully aware of the move. Everyone in the house was stressed out by his disappearance including moving – and we were all completely relieved.
First off, a massive thanks to the beautiful Jackie from VeganYackAttack for inviting me to be her guest blogger last week. I’ve known Jackie since I started blogging few years ago. She’s always been supportive of my blog. The vegan food and photographs she shares on VeganYackAttack inspires me constantly and is one of my favorites. I’m so honored to be part of her blog, thank you, lovely. In January of 2013, I wrote my first guest post for her blog about vegan & raw eats in Phuket, Thailand. This time, it isn’t about traveling. So here I am now sharing with of my favorite refreshing salads using jicama!
Please head over to her blog to view my ‘Jicama, Avocado and Radish Salad with Lime Vinaigrette’ recipe and leave me some love! ❤
Prior to heading down South to Mexico City (DF), the lovely people at Frieda’s Inc. sent me a few of their January specialty items including dried bird’s-eye chili. Just in time to get me in the mood for DF, they included a massive Jicama – and Jicama reminds me of all the fresh, bright, raw vegetable dishes we loved on our first trip to DF two years ago. We love Jicama raw, thinly sliced or julienned in salads and slaws or atop a taco.
Jicama (pronounced ‘hee-ka-ma’) is a popular root vegetable in Mexico and eaten as a raw snack with chili and lime (con chile y limón). According to Frieda’s Inc., Jicama can be substituted for fresh water chestnuts. Underneath the fibrous exterior, Jicama is wonderfully crunchy and juicy. While mild in actual flavor – it is earthy with a faint sweetness – Jicama absorbs dressings especially well, making it a great component for salads.
Selection Storage:
Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week. Learn more about Jicama here.
Explore this brilliant delicacy in a healthy way with this Jicama, Avocado and Radish Salad with Lime Vinaigrette. This recipe incorporates julienned Jicama, earthy and peppery sliced radishes, creamy diced avocado, chopped cilantro and of course, the roasted and ground dried Bird’s-eye chili. Top it off with a tangy lime vinaigrette. Simply serve the salad atop taco or eat on its own!
Head on over to VeganYackAttack to read my guest post…
Get the recipe here for Jicama, Avocado and Radish Salad with Lime Vinaigrette (vegan and gluten-free). Have a fabulous day! xx
This item(s) was kindly sent to me to review. All reviews are my own personal opinions, I have not been compensated to provide any feedback positive or otherwise. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.
