Jicama and Jerusalem Artichoke Salad
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 jicama, peeled
- 15 jerusalem artichokes, cleaned and peeled
- 1⁄4 cup dried cranberries
- 1⁄2 red onion, thinly sliced
- 1 -2 avocado, peeled, pitted and sliced
- 4 radishes, thinly sliced
- 1⁄2 head romaine lettuce
- ground pepper, fresh cracked
- pine nuts, toasted
directions
- Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.
- Lay out the lettuce in a bed, on individual salad plates.
- Layer decoratively the jicama, artichokes, onion, radish, and avocado on each plate, dividing it so each plate gets roughly an equal amount of each ingredient.
- Alternatively, make one big salad bowl and toss all the above together (in which case you may want to break up the lettuce rather than serving in a bed, but this is up to you of course).
- Garnish on top with cracked pepper and some pine nuts.
- Serve. A good vinigrette dressing will work well here.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.