8 Sep 2017

Watermelon Jicama Salad

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:
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
  1. Mix vinaigrette until well combined and creamy.
  2. Add to chopped ingredients, fold gently.
  3. Keeps in fridge for up to 3 days.
 

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