I've been down here in Mexico for a few weeks now, and I'm getting around to a few posts based on what we make to eat here- mostly based on fresh produce, which is in abundance! To preface, a jicama is a largish roundish vegetable (Wikipedia article here). So let me tell you about this simple salad that we like to make variations of...
|Here are your ingredients for the salad, plus the cilantro and mint.|
|And here are the rest of the dressing ingredients.|
|Jicama in the bowl..|
|Then add the carrots..|
|And the avocado on top!|
|Here's the finished dressing..|
Jicama Salad (2 servings, make as much as you need!)
-about 1/3 of a jicama, cut into matchsticks
-1 carrot, cut into matchsticks
-1/2 avocado, cut up
-juice from 3 small limes
-1 tablespoon jalapeños or chipotle peppers
-2 cloves garlic
-1/2 teaspoon salt, or to taste
-1/2 teaspoon sugar, or to taste
-1 1/2 teaspoons rice vinegar
-2 tablespoons fresh mint
-scant 1/4 cup fresh cilantro
(optional: green onions, substituting the type of vinegar, adding additional spices, etc.)
Layer the salad ingredients in a bowl.
Either chop fine all dressing ingredients and mix, or whiz up everything in a blender, then pour over the salad. Done!
|And the finished salad- doesn't it just exude freshness?!|
And that's all there is to it! Feel free to experiment with whatever you have in season or in the kitchen- this is a really free-form recipe.