I love salad. I have been known to eat salad for breakfast so I am always looking for ways to change up my lettuce and veggie routine. I knew when I made the spicy Green Chili Pork that I would want a salad to cut some of the heat. This Jicama Papaya Avocado salad was perfect.
Jicama, in my opinion, is one of the most under utilized vegetables sold in grocery stores. It‘s crispy texture and slightly sweet taste is delicious and perks up salads and slaws. Jicama is a low calorie vegetable full of dietary fiber and anti-oxidants. I love eating it raw…no dip needed.
Papaya is a delicate tasting fruit that compliments the jicama in this salad.
Papaya was called the “Fruit of the Angels” by Christopher Columbus. It is rich in anti-oxidants, B vitamins, folate, potassium, magnesium; and fiber.
1/2 papaya (diced)
1 jicama (peeled a nd diced)
1 avocado (diced)
2 green onions (sliced thin including the green)
1 tbs of olive oil
1 tbs apple cider vinegar
1/4 cup chopped cilantro
1 jalapeno (seeded, diced finely)
salt and pepper to taste
makes 4 servings
Dice jicama, papaya, avocado, onion and jalapeno. In bowl mix vegetables with oil, vinegar, cilantro, salt and pepper.
And yes, for the record, I did eat the leftovers for breakfast the next day. DELISH!