New Recipe
The following recipe is one we will possibly use in our Cookbook. Hope you like it. Please let me know what you think!
Southwest Jicama Salad
Prep Time: 30 minutes
Total Time: 30 - 1 hour minutes
Use all organic ingredients where possible. Ingredients that are cubed can be prepared the night before.
Vinaigrette Dressing
2
Jalapeno Peppers Minced Without Seeds
2
Tbsp.
Fresh Lime Juice
1
Tsp.
Rice Vinegar
½
Tsp.
Sea Salt
¼
Cup
Extra Virgin Olive Oil
Salad
½
Pineapple (Peeled, Cored and Cubed)
1
Jicama (Peeled and Cut into Thin Strips) found in the produce department of most grocery stores.
4
Cups
Mixed Greens
1
Avocado (Peeled, Pitted and Sliced)
½
Medium Cucumber (Thinly Sliced)
2
Tbsp.
Toasted Pumpkin Seeds
½
tsp.
Extra Virgin Olive Oil
¼
tsp.
Dried Chili Flakes
¼
Cup
Dried Cranberries
¼
Tsp
Celtic Sea Salt
Instructions:
Combine Vinaigrette Dressing ingredients and mix thoroughly
Add prepared pineapple and jicama to Vinaigrette Dressing and allow to marinate for at least 1 hour
Just before serving, prepare Pumpkin Seeds:
Place ½ tsp Extra Virgin Oil in a small skillet
Add 2 Tbsp. Pumpkin Seeds
Add ¼ tsp Dried Chili Flakes
Add ¼ tsp. Sea Salt
Heat on stove over low heat for 5 minutes, stirring frequently until lightly browned (toasted)
To Serve:
Put Mixed Greens in bowl and top with jicama and pineapple mix
Top with Cucumber and Avocado slices
Sprinkle with cranberries and serve immediately
