This Healthy Jicama Salad is the perfect recipe to kick off your your New Year’s resolutions — it’s time to eat more veggies and make healthful choices! A crunchy mix of jicama, carrots and red bell pepper are cut into julienne strips, then dressed with a spicy and tangy mix of Garlic Gold®, lime juice, and chili powder. There’s no need to whip up a separate salad dressing — just toss everything together and serve.
Slicing vegetables in a perfect julienne makes this salad so pretty. You can do it by hand or use a julienne slicer, being sure to use a cut-proof glove for extra safety.
Serve jicama salad alongside a plate of fish tacos, or on a bed of lettuce and top with grilled chicken or steak for a low-carb meal.
-Coco Harris, Recipe Editor for Garlic Gold®
Ingredients:
1 lb. jicama
2 carrots
1 red bell pepper
1/4 teaspoon finely grated or minced ginger
1 teaspoon Garlic Gold® (nuggets in olive oil)
½ to 1 whole lime (to taste)
¼ teaspoon powdered chili (or to taste)
½ teaspoon flaked sea salt
1 to 2 tablespoons finely chopped cilantro or Italian parsley
Directions:
1. Peel and julienne jicama and carrots. Remove seeds from red bell pepper and slice into thin strips.
2. Put prepared jicama, carrots, and red bell pepper into a serving bowl.
3. Add ginger, Garlic Gold®, and lime juice (to taste) and toss.
4. Mix powdered chili with sea salt. Then sprinkle on top of salad.
5. Top with a sprinkle of cilantro or Italian parsley.
Variations:
· Peel and julienne raw broccoli stems and add to vegetables.
· Peel and julienne raw zucchini and add to vegetables.
· Add sliced purple grapes or pomegranate seeds.
Recipe courtesy of Nancy Oster.
