When I was fourteen years old my parents took me to the fanciest restaurant in a nearby town called Shugrues. It was the fancy going to meetin’ place for those folks looking for a night out on the town (population 10,000… we’re talking big time here). As any teenager would do I wore the perfect outfit, coiffed my hair just so and adorned the perfect shoes hoping for a cute waiter…..that typically turned into a middle aged woman who smiled too much. Oh the life of a teenage girl. However, beyond crazy waitress lady, to my delight Shugrues offered up vegetables as a pre dinner snack rather than bread. This was exciting because it was my first introduction to Jicama. A delicious snack with a texture similar to a coconut and a taste that’s mild and sweet. Immediately I was hooked.
Since those days I have bought Jicama numerous times, always looking for new recipes to use it in. Today Vegetarian Times highlighted this delightful recipe with Jicama for a seemingly perfect summer salad.
Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork. In place of jicama, you can use seeded cucumber.
2 Tbs. nonfat yogurt
4 tsp. lime juice
4 tsp. olive oil
2 tsp. raspberry champagne vinegar
2 tsp. agave nectar or honey
½ tsp. poppy seeds
2 cups arugula
1 cup blackberries
½ jicama, peeled and cut into thin matchsticks (1 cup)
½ Granny Smith apple, cut into thin matchsticks (1 cup)
Whisk together yogurt, lime juice, oil, vinegar, agave nectar, and poppy seeds in bowl. Combine arugula, blackberries, jicama, and apple in separate bowl. Toss with yogurt dressing, and serve immediately.
Want more designer tricks, tips and trade secrets, delivered to your inbox, all for FREE? Click here for our monthly newsletter, and receive our top tips on “How to accessorize and where to shop!” And be sure to register for my powerful FREE teleclass, 3 Design steps to a more Productive and Profitable Office.