Good morning, everyone! Hope this February day is going well so far.
Today’s post is short and sweet, or, more specifically crunchy, since it involves my new twist on salad.
Salad, or, more generally, vegetables, in the winter are challenging. New Year’s resolutions are made to eat more of them, but one can only eat so many root vegetables before craving something fresh and crisp. But what to make? I cannot cozy up to mesclun salad when it is cold, grey and drizzly.
Crunch and substance are in order, so that’s what I’ve done with my recipe today, which relies on mid-winter vegetables for the former and chickpeas for the latter. Add a bright lime & ginger dressing, and I think you’ll find that this easy salad is exactly what you need to get back on board the vegetable band wagon.
The chickpeas and veg hang out in the dressing, refrigerated, until you’re ready to add the spinach. This means this salad is great for several days of lunches or side dishes (simply add the spinach when you’re ready to eat).
If you are new to jicama, you’re in for a treat! It is crisp, crunchy, and naturally sweet. It is high in fiber and an assortment of phytonutrients, plus super-low in calories (despite its sweetness, it is very low on the glycemic index). You will need to peel off the papery brown skin (like a potato skin), but then just cut it into strips. Easy!
What a wonderful salad! I forget about Jicama, it is a great winter salad option, Thanks, Camilla!
Friday 19th of December 2008
This is one of my favorite winter salads. I love the jicama, especially the combo of the sweet, salty and crunchy you've created here. This is a great portable salad for lunches.You have a great site! I'll be coming back for more.
Sunday 20th of April 2008
Hi Marianne, thank you so much! Enjoy :)
Thursday 17th of April 2008
I am in love with this salad, have made it multiple times already. Thank you!
Monday 18th of February 2008
Welcome LouLou! I'm always glad to find another jicama aficianado :)