beXnlog

Jicama & Apple Salad

I'm so in love with jicama these days! I'm totally addicted to the crispy, fresh texture. Apparently it's the "tofu of the vegetable kingdom" since it goes well with numerous flavors and dishes, sweet or savory.

Too many visits to the Whole Foods buffet for the "Mexican Salad" have prompted me to recreate a similar thing at home. I wasn't planning on making the salad for a few days, but due to the oppressively humid weather some of our produce is starting to mold - if it hasn't turned into green juice already. We've put a lot of our fruits and vegetables into these produce bags and it's kept greens quite fresh but didn't work for the cantaloupe on the counter. I'd highly recommend the bags to extend the life of your produce, but if you have a mold-factory kitchen like we do, make sure there isn't a drop of water on your produce or else!

be's Jicama & Apple Salad

1 lb jicama (1 medium or 1/2 large)
1 large crispy apple (i used Fuji)
1/4 c dried cranberry
1 handful fresh cilantro
1 small scallion
2-3 T lime juice
2-3 T extra virgin olive oil
salt and pepper

Prep:
Peel and cut the jicama into large matchstick pieces. Core and cut the apple in the same way. Wash the cilantro and dry well, chop into small pieces. Slice the scallion into thin rounds, using the white part and some of the green.

Combine:
Toss all the ingredients in a large bowl, being careful not to break the jicama and apple pieces. I'd advise starting with small increments of the seasoning ingredients, using less or more to your taste. Let sit in the refrigerator for an hour and toss again before eating.

posted by beXn @ 7:27 PM