Ensalada de Jicama. Yes, jicama's a tubor. Therefore, it falls outside the parameters of paleo and primal eating. Because it is rather lower in digestive-taxing carbohydrates, we'd say it can at least fall within the occasional type of side. Unless, you're a jicama fiend and walk around with a peeler in hand ready to devour every one of the little boogers you come across, you probably don't need to worry about a serving here and there. All you need to enjoy jicama, is just some lime juice and chile powder but we're adding a few extras as called for in this recipe from the Yucatan peninsula.
Ingredients
- 1 lb jicama, peeled, cut into 3/4" cubes
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 tsp salt
- 1 fuji apple, cored, 3/4" dice
- 1/2 cantaloupe, seeded, 3/4" dice
- 3 tangerines, peeled, sectioned
- 2 tbs fresh cilantro, chopped
- 1/2 tsp chile de arbol powder
- 1/2 tsp ancho chile powder
Directions
- In a bowl, combine the jicama, orange juice, lime juice and salt.
- Allow the jicama to marinate for 1 hour at room temperature.
- Add the remaining ingredients and chill for 15 minutes.
Serves 6.
adapted from: Rick Bayless
