From The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman
I haven't tried this yet, but it looks like something I'd love, and quite refreshing as a BBQ side dish.
If you have leftover jicama, enjoy it as a low calorie, high fiber snack with hummus, cinnamon sugar (well, maybe not so low calorie), salt, or, as it's done in Mexico, sprinkled with fresh lime juice, chile powder and salt.
The author recommends picking a honey you know you like, as that flavor is predominant. In general, the darker the color of the honey, the stronger its flavor. For the best results, let the pineapple and jicama marinate in the dressing for at least an hour before finishing and serving the salad.
Ingredients:
HONEY DRESSING:
1/3 cup mild-flavored honey
1 Tbsp hot water
Grated zest of 1 orange
1/4 cup apple cider vinegar
1 tsp salt
Freshly ground black pepper, to taste
1 1/2 Tbsp extra-virgin olive oil
SALAD:
1/2 fresh pineapple, peeled, cored, and cut into 1/4 inch cubes
12 ounces jicama, peeled and cut into 1/4 inch cubes
1/2 small red onion, very thinly sliced
1/3 cup thinly sliced fresh mint leaves (optional)
2 ripe avocados, preferably Haas, cut into 1/3 inch cubes
1 cup pecan halves, toasted (at 350 for 5-7 minutes- careful not to burn)
Directions:
1. Combine all the dressing ingredients in a glass jar and seal tightly. Shake vigorously until the honey dissolves. Leave at room temperature.
2. Combine the pineapple, jicama and red onion in a medium size bowl. Toss with 1/3 cup of dressing, stirring to coat. Cover the bowl with a plate or a clean kitchen towel and refrigerate for 1-4 hrs, stirring to coat the fruit and vegetables several times.
3. Add the mint and stir to blend. Transfer to a serving bowl or platter. Arrange the avoids and pecans on top of the salad, drizzle with more of the dressing and serve immediately. Serve the remainder of
the dressing on the side. The salad will keep refrigerated and covered for up to 2 days.
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