Meatless Monday: Jicama-and-Citrus Salad

Taco Tuesday can become…well, like: listening to a once favorite song on repeat.  You still like it, but you want a new twist.  Since the boys refuse to give up Taco Tuesday, I have to take it upon myself to keep things fresh and novel.  This salad does the trick.  And, if I don’t feel like making the actual tacos for myself, I pair this with a small bowl of rice and beans and I’m good to go!  I found this recipe in Food and Wine and think it is a great addition for your summer salad list.  And, because tomorrow is the birth of our Nation, you can enjoy it with the other seasonal and celebratory foods you have been planning for this our most important national holiday! Enjoy!

Jicama-and-Citrus Salad

INGREDIENTS:

  • 2 Ruby Red grapefruits
  • 2 navel oranges
  • One 1-pound jicama, peeled and cut into 1/2-inch dice
  • 4 radishes, thinly sliced
  • 2 tablespoons fresh lime juice
  • 3/4 cup lightly packed cilantro, chopped
  • Salt
  • Pepper

DIRECTIONS:

  1. Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any bitter white pith. Working over a large bowl to catch the juices, cut in between the membranes to release the sections into the bowl. Cut the citrus into pieces. Add all of the remaining ingredients to the bowl and toss well. Serve the salad right away.

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