Jicama Salad

Salad:
1 Medium/Large Jicama, peeled and chopped
3 Tomatoes, diced
1/2 bunch green onion (approximately 1/2 cup)
3 ears of corn on the cobb, uncooked, remove corn from cobb
1 Avocado

Dressing: (Makes more than necessary… saves well for other salads!)
½ cup Apple Cider Vinegar
1/3 cup Cold Pressed Flax Oil or Olive Oil
2 Tbsp Honey
1/3 tsp Italian Seasoning
1/3 tsp salt

Combine all vegetables, except avocado, into a large bowl. Add desired amount of dressing. There is more dressing than required for a large salad. Allow to marinate if time permits. Before serving, place avocado servings around the top of the salad. Adding avocado to the salad too early could cause it to turn brown, and mixing in, it turns to liquid mush.
Recipe from Laura Starkey, RD, CLT
Nutrition per serving (10-15 servings): 178 calories, 10g total fat, 1.5g saturated fat, 0mg cholesterol, 91mg sodium, 20g total carbohydrate, 6.2g dietary fiber, 2.5g protein
Jicama is a root vegetable that is a good source of Vitamin C, fiber, and potassium

CASHEW WALNUT BUTTER
¼ tsp salt
2 Tbsp Honey
3 cups Raw Cashews
1 cup Walnut Halves
5 Tbsp Walnut Oil OR Flax Oil

Combine ingredients in blender or food processor. Add more oil for creamer consistency!

 

Holly Klamer, MS, RD CAC-Boulder Dietitian  hklamer@wellbridge.com    303-501-1700 ext270