Mexican Salad: Jicama and Cilantrokathypatalsky
Cilantro. I’ve found that most people either strongly love it, or don’t care for it at all. I’m a cilantro lover. And besides simply sprinkling it over top tacos and folding it into guacamole, I love finding new ways to sneak it into recipes. I’ve found that cilantro and jicama pair perfectly together! There is something wonderful about that sweet, soft, fragrant cilantro paired against the ruff, crunchy and juicy jicama slices. The cilantro leaves cling to the sides of the jicama creating a new texture and amazing flavor. Jicama and cilantro. Who knew? Give my zesty-sweet, crunchy-cool Jicama Cilantro Salad recipe a try! And see what other creative ingredients I tossed in the mix..
Red grapes. I was about to add in mandarins (also would be yummy) but then decided to take a chance on these juicy, sweet, organic red grapes. I loved them! They added a sweet crisp flavor that meshed nicely. Also a great way to add antioxidant-rich red grapes to your Mexican fiesta!
Avocado. The succulent, tenderness of the green avocado was a perfect accent to this bright salad.
Jicama and Cilantro Mexican Salad
vegan, makes 2 1/2 cups
1/2 large jicama, peeled, thinly sliced (about 1 1/2 cups)
1 cup cilantro leaves and stems, finely chopped
1/2 cup organic red seedless grapes, halved
1/2 avocado, diced
1/4 tsp fine black pepper + salt to taste
1 lime, juiced
1 Tbsp olive oil (optional)
dash of cayenne or chipotle powder for heat – or finely diced jalapeno
1. Combine all the ingredients in a large bowl.
2. Toss well.
3. Chill for at least a half hour to allow flavors to marinate and mix.
Uses: Side salad, for tacos, burritos, toss into a larger green salad, taco salad or eat as is! Get my jicama, cilantro, grape tacos recipe here.
How about one of these salsa recipes on the side?