Jicama and Jerusalem Artichoke Salad
"Every year I have Jerusalem artichoke "volunteers" growing in my front yard, far too tall for the location. When I transplant them, the deer eat them but they leave them alone where I unfortunately tossed the original set a few years ago before I knew how tall they grow! Anyhow, they are tasty, mildly nutty, and I don't feel so bad not being able to eradicate them from the place they aren't wanted. And, yes, if the jicama, Jerusalem artichokes or the avocado are to remain around for any length of time, a little lemon juice (wiped off) will help retard browning. This is a dish best prepared just before serving. It can be a salad or even a main lunch meal, although I am providing serving information as though it will be used as a 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.
