Jicama is a very low calorie root vegetable (50 calories per cup), but nutritionally dense, being rich in dietary fiber, anti-oxidants (such as Vitamin C), Vitamin B, and the alkalizing minerals magnesium and manganese. Jicama has a slightly sweet flesh reminiscent of water chestnuts but crunchier. Its skin is inedible but the turnip-like flesh is an excellent source of inulin, a soluble dietary fiber that does not metabolize in the human body, making jicama an ideal snack for diabetics and dieters. This No-Oil Raw Salad Recipe combines jicama with citrus, cilantro and Hail Merry Chimayo Chile Pecans. The spicy pecans add raw plant oils for heart healthy satiation. Feed Your Body Royally!
Jicama Orange Salad
12 ounces jicama, peeled with a knife or vegetable peeper.
2 medium navel oranges, peeled
4 large red radishes, sliced into paper-thin rounds
Citrus Dressing:
4 tablespoons fresh orange juice
6 tablespoons fresh grapefruit juice
4 tablespoons fresh lemon juice
½ teaspoon grated grapefruit peel
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
2 tablespoons cilantro leaves, finely chopped
½ cup Hail Merry Chimayo Chile Pecans
Cilantro sprigs for garnish
1. Cut peeled jicama in half and then slice each half into 1/8-inch by 1-inch sticks. Place into shallow bowl.
2. Combine Citrus Dressing ingredients and pour over jicama. Toss and let it for 30-60 minutes.
3. While jicama is marinating, remove each orange section from the fine membrane and leave segments whole.
4. Combine the jicama, oranges, and sliced radishes. Toss and garnish with Hail Merry Pecans and cilantro sprigs.
5. Serve over mixed greens for a refreshing salad or as a flavorful relish to grilled vegetables or fish.
