|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!
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
grated red beets
grated fresh coconut
Juice of 1fresh whole large lemon
1/4 cup olive oil
1 Tablespoon apple cider or rice vinegar
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
This recipe is shared on the following blog carnivals. Click on them for additional recipes.
Melt in Your Mouth Monday, Tuesday at The Table, Savory Sunday, Sugar Free Sunday Potluck Sunday,
Totally Tasty Tuesday, Tempt my Tummy Tuesday, Delectable Tuesday , Simple Lives Thursday, Cooking Thursday This Chick Cooks, Friday Potluck, Fresh and Pure Friday, Fight Back Friday,