I have to say, I’m quite proud of myself—in honor of National Salad Month, I’ve had a salad EVERY day in May so far! (Yes, all four of them!) Truly, I feel accomplished—even with Veggie Quest, it’s still hard to eat vegetables as often as I should.
Are you trying to eat more salad too? Here’s a fantastically addictive jicama salad with fresh mint and pineapple to get you started. It’s light and just right for warmer weather. In fact—I almost hate to say it, because the salad is so tasty, and I don’t want anyone getting the notion that it isn’t—this may be the lowest-calorie recipe on Veggie Quest. Not a drop of oil in sight!
Jicama, Pineapple, and Fresh Mint Salad
The combination of crisp jicama, sweet pineapple, tart lime juice, and cool mint make a tropical salad that smells as refreshing as it tastes. It’s great for grilling out or potluck barbecues and can be made up to 24 hours in advance. (Chop the fresh mint and add to the salad just before serving.) Adapted from How to Cook Everything Vegetarian by Mark Bittman.
Ingredients
- 1 medium jicama a little bigger than a softball, peeled and cut into ½” cubes
- 1½ cups small chunks of fresh pineapple plus 1 Tbsp pineapple juice if you have it
- 2 Tbsp lime juice scant
- ½ cup chopped scallions white and light green parts only
- ¼ cup chopped fresh mint leaves
Instructions
- Toss jicama, pineapple, pineapple juice, and lime juice in a bowl.
- Add scallions and chopped mint and toss to combine. Garnish with sprigs of fresh mint and serve.
Nutrition
Calories: 105kcalCarbohydrates: 26gProtein: 2gFat: 0.3gSaturated Fat: 0.1gSodium: 10mgPotassium: 381mgFiber: 10gSugar: 10gVitamin C: 72mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was!
Shared on Raw Foods Thursdays, one of the hippest blog hops around!
You might also like:
I'm Lee, an RD thriving on a healthy plant based diet.
add banana chunks/slices right before service…et voila…a new (not overly saturated) flavor and texture to build on this great dish…so versatile; add yogurt for a cooling Raita…or serve as a nice relish for spicy curries (but, methinks ya gotta add that dairy for the capsicum relief!) …or just by itself for a cool-down from this ExTreme weather, eh?
Sounds great, TAGGLINE! Love the idea of adding other kinds of tropical fruit; I'll have to try it. Serving this alongside a spicy curry sounds divine, too, which reminds me that I've been meaning to post a curried cauliflower recipe…more on that soon!
Such a hydrating salad! Yum!
I’ve had a jicama, pineapple, jalapeno, water cress, slaw that had a lime dressing that was outstanding ! The seeds were taken from the jalapeno so not hot but had a nice peppery flavor.