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Cool and Crunchy Summer Salad
jicama, salads, dinner, lunch, showers

Cool & Crunchy Summer Salad

Adding jicama to your salad will provide lots of extra crunch, plus the health benefit of vitamin C while not adding any extra fat or sodium. One cup of cubed jicama is only 45 calories.

Serves 4-6

Ingredients:
1 head of romaine or two hearts of romaine lettuce, cut into 1 inch strips
1 jicama, peeled and cut into small cubes or matchsticks
2 large organic navel oranges, skin and white pith removed
1/3 cup extra-virgin olive oil
2-3 limes, juiced
Salt to taste
Fresh pepper
*Fresh herbs (basil, dill and cilantro are good), pitted kalamata olives, crumbled feta or goat cheese, thinly sliced red onion (*all optional)

Process:
  1. Cut the oranges into small wedges (about 8 pieces per orange).
  2. In a large bowl, combine the romaine, jicama and oranges (if using any other ingredients add to bowl as well).
  3. Put the lime juice and a generous pinch of salt in a bowl.
  4. Whisk in the oil in a slow, steady stream until incorporated.
  5. Pour over the jicama mix, toss and serve.
 

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Featured Links:

Dr. Alan Greene, MD, FDAA
author, Raising Baby Greene
Dr. Sandy Newmark
Center for Pediatric Integrative Medicine (Tucson, AZ)
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