Chef T decided she wanted to make tamales, so I wanted to make something that paired well with her tamale idea.
So with some searching of the interwebs, I found out about this interesting root vegetable I’d never heard of called jicama. It’s origin is Spanish, so for people who hadn’t heard of it like me, the “j” is pronounced like an “h”.
Hicama. And what goes well with raw jicama is tropical sweets so I thought; “let’s make a salad”.
And Chef T’s responding thought was “Chef K has never had jicama but wanted to make a jicama salad???”
But of course, some things just have to be tried and it was great that we did! This salad was bright, sweet, and yummy.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Prep Time 30 minutes
Servings 6 people
Ingredients
The salad
- 1 jicama peeled and julienned
- 2 oranges
- 2 ripe avocadoes diced
- Seeds of ½ a pomegranate
- ¼ cup chopped cilantro
Dress it up
- 1 tbsp apple cider vinegar
- Zest of one small lime
- Juice of previously stated small lime
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ teaspoon ancho chili powder
- A dash of salt and pepper or to taste
Instructions
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Cut the salad things all the way up in a nice bowl.
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Mix all the dressing ingredients together.
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Toss the dressing on the salad.