It’s still summer, dammit! Are you guys as tired as I am seeing all these fall-type things? Back-to-school, fall fashion. Can we just enjoy summer while it’s here? Don’t get me wrong, I love fall, but I’m not ready to let go of things like summer salads and rosé. I know you feel me on that. So, here’s an amazing salad that drives the point home a little. Light, summery and you don’t need to cook anything!
This family recipe comes from my sister, Emily’s, California kitchen. She and I have always been close, give or take some bad teenage years – we’re girls, after all. And even though we live on different ends of the country, we know just about everything that’s going on with each other. She’s quite the cook and has always had a different relationship with food than I’ve experienced. She’s had what I call a food journey. At different points in her life she’s had different attachments to it, and has learned a great deal about herself through her food journey. Lots of growth and self-reflection. I like to learn right along with her.
This salad comes from one of the most challenging and rewarding points of her food journey. She embarked on a 30-day cleanse to learn about her body. Not a starve-yourself-until-your-thin cleanse, because that was not her purpose. More of an elimination cleanse where you feed yourself strictly amazing things for your body. Through this process, and the subsequent introducing food back into her life, she learned that many of the foods she used to eat were actually making her sick! She spent her whole life suffering in ways that she chalked up to being ‘normal’ for her. Doctors couldn’t pinpoint anything, so she just moved on. The biggest change for her has been the elimination of gluten from her diet. She has tested negative for celiac, which I hear is common, but definitely can’t eat it. Her food journey has made her a healthier, happier person. It’s amazing how differently our bodies can react to the things we put in them, and empowering once you know how yours responds.
Today she is sharing this Jicama Avocado salad, which is a version of something she made while on her cleanse. It’s packed full of healthy goodness and flavors you absolutely can’t feel guilty about. Works great as a side, or make it a meal, like I’m doing today for lunch.
If you’re new to Jicama, don’t be intimidated. It’s a root vegetable (kinda like a turnip), and you treat it much like other roots. As a bonus, it has a whole list of good-for-you things. Here’s a bit more info here. At the market they can be tricky to find – I found that out when I was making this dish myself. At my store they had them next to all the peppers. At my sister’s they actually keep them near the potatoes. Good luck!
1/2 jicama sliced, julienned
3 radishes thinly sliced
1/4 small red onion thinly sliced (or about 3 tablespoons)
1/4 cup chopped cilantro
1/4 cup fresh lime juice (mine was the juice of 1 lime)
1 teaspoon honey (maple syrup or agave if you prefer)
2 teaspoon olive oil
salt & pepper to taste
- combine the first four ingredients in a bowl (preferably one that has a lid since this will sit in the fridge for a bit), leaving the avocado out until serving time
- to make the dressing, combine honey, olive oil, salt and pepper in a small bowl, whisk to combine
- pour the dressing over the already prepared salad, tossing to get it all over those veggies!
- set the salad in the refrigerator for an hour or more, letting those flavors soak in (alright, if you’re impatient, like me…you can skip this step and just add avocado and eat up…but its a good step for flavors…)
- once you’re ready to serve, dice the avocado and add to the salad gently
- now, you’re done. you can eat up. crunchy and delicious, right?!