Jicama is actually the underground tuber of a legume, and looks a bit like a turnip painted beige. After peeling, it reveals a crunchy, ivory flesh that tastes slightly sweet, and is just as addictive as watermelon. It also rivals watermelon for its water content, being made up of almost 90% water, thus a low caloric food. It is a so-called pre-biotic food, high in inulin, and thus excellent as food for your healthy gut bacteria.
Watermelon Jicama Salad
Prep time
Total time
Author: Kirstin Nussgruber CNC EMB
Recipe type: Salad
Serves: 4 servings
Ingredients
- 3 cups seedless watermelon, chopped into small cubes
- 3 cups jicama root, peeled and chopped into small cubes, same size as watermelon
- ¼ cup flat-leaf parsley, chopped
- ⅛ cup mint leaves, sliced fine
- Combine in a bowl that offsets the colors nicely (glass, white or blue)
- VINAIGRETTE
- ⅛ cup olive oil
- 3-4 tablespoons unfiltered apple cider vinegar
- Himalayan sea salt to taste (start with ½ teaspoon and taste)
- 3-5 swirls with black pepper mill
Instructions
- Mix vinaigrette until well combined and creamy.
- Add to chopped ingredients, fold gently.
- Keeps in fridge for up to 3 days.
