Sunday, June 19, 2011

Jicama Rainbow Salad With Mint

salad with jicama , mint, cucumber, corn, beans
jicama, radishes, tomatillo, tomatoes, cucumber, celery, fresh corn from the cob, raisins, mint , basil, red onion- yum! 

I just didn't know what to call this incredible summer jicama salad. It is a combination of everything that is in the garden right now combined with some organic salad vegetables that I picked up at the farmers market.  In addition to vegetables, I used basil and  mint from my potted herb garden.

This salad is bursting with vitamins, minerals, and  immune building antioxidants. It is also an energy booster.You are going to love its natural sweet and tangy flavors. It is a combination of the usual salad vegetables plus a few more exotic vegetables thrown in including jicama, fresh grated coconut, and tomatillo which are all plentiful in the supermarkets right now. If you are not familiar with jicama , read my previous blogpost that explains all about it , how to use it, how to buy a jicama, how cut a jicama, why it is so good for you, and why it may stimulate weight loss. click here.

The recipe also calls for raw corn cut off the cob. Don't skip the raw corn. It is crunchy and sweet and absolutely delicious. If I sound too excited, its because I just finished eating a big bowl of it , and boy was it good!


I've been trying to eat more raw foods. Holistic practitioners often suggest eating a diet of 80% raw food which is packed with enzymes and antioxidants. We need enzymes to digest our food, and raw fruits and vegetables are enzyme powerhouses. While I find it almost impossible to eat 80% raw in the winter, it is a real possibility in the summer. I've been eating mostly raw for about a month now and loving it. I still am eating some vegan food, but only for one meal a day.

Ingredients;
2 red summer tomatoes , chopped
2 Kirby or Persian cucumbers, chopped ( I get the Persian at Trader Joe's)
2 ears of raw uncooked corn on the cob, cut off the cob
3 sweet radishes, chopped
1/4-1/2 cup raisins, soaked for about 10 minutes and then drained
1/4 red onion, diced
2 large ribs of celery, diced
2 tomatillos, diced ( gives it a nice tangy flavor) available in most supermarkets
1/2 jicama ( about the size of a grapefruit) diced ( if you don't know what it is or why it is so good for you, read my previous post all about jicama. ( how to buy it, peel it, and cut it)
generous 1/4 cup fresh basil, chopped
generous 1/4 cup fresh mint chopped
Topping:( optional)
 grated red beets
 grated fresh coconut

Dressing:
Juice of 1fresh  whole large lemon
1/4 cup olive oil
1 Tablespoon apple cider or rice vinegar

Directions:
In a large bowl, mix all ingredients together. Make the dressing and toss. Add grated beet and grated coconut if desired. Allow to sit for at least 10 minutes for flavors to mingle and then enjoy.

Step by Step with Pictures






Topped with grated beet for a variation

Chop all vegetables and herbs. Mix in large bowl. Top with dressing


7 comments:

  1. What a perfect salad! And I love the dressing :), Miriam@Meatless Meals For Meat Eaters

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  2. I think you made a great decision calling this a rainbow salad. All those vibrant colors! I love raw corn too but I don't use it enough. Thanks for the reminder.

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  3. Oh, this looks soooo good! I am a huge fan of jicama but it's always hard to find for me. When I do find it, it's like a treasure. Thank you for sharing the information on eating raw foods. I should do more of that. Have a great Wednesday!

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  4. What a fresh and colorful looking salad. Thanks for sharing it at Gluten-Free Wednesdays for the salad challenge.

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  5. This is beautiful!!! Thanks for linking up on Recipes I Can't Wait to Try!!!

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  6. Another amazing salad!! Thanks again for linking up at my salad blog hop :-D

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