(this recipe is inspired by a salad from Vegetarian Times- Gluten-free Recipe of the Week)
2 cups grated jicama
2 cups grated raw beets (3 medium beets)
1 avocado, thinly sliced
1/2 cup chopped cilantro1/4 cup toasted pumpkin seeds
My add-ons: grated carrots, raw corn fresh from cob, thinly sliced radishes
Dressing:
3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 Tbs. olive oil
If you have a mandolin with different settings, you can use it to julienne the beets, jicama, and carrots. Feel free to use a metal grater or to even cut them in any form you like and find easiest. It ends up being a bright and beautiful salad (see photo!) which will impress you and everyone around you. Talk about eating the rainbow... yum! Enjoy!
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