|Chili-lime dressing gives the flavors of Mexico in this beautiful salad of fresh greens and raw vegetables!|
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Great for Raw Days
Today I decided to load up on raw food since I had a bit too much heavy, cooked food over the weekend. A few weeks ago I wrote about doing mini-raw food cleanses - one day at a time. Today was one of those days for me.
If you weren't familiar with Jicama, I doubt you would ever pick one up at the grocery store. It looks like a giant, round potato with a harder, thicker skin - not very appetizing. But the treasure is inside. Jicama, also know as "yambean" is a root vegetable with a wonderful crisp texture and a slightly sweet, mellow flavor. I love to slice them as part of a crudité and serve them with guacamole or hummus. I often just eat them by themselves as a snack. They are very high in fiber, 1 cup providing 6 grams, almost one quarter of the daily requirement. They are also an excellent source of vitamin C, 1 cup providing 40% of the daily requirement.
|Jicama looks like a big potato with thick skin. |
One cup is only 46 calories!
|For the salad, julienne the red pepper and jicama.|
Thinly slice the red onion.
This dressing has a nice mixture of Mexican seasonings with lime juice and a combination of cold-pressed hemp oil and extra-virgin olive oil. No blender is needed.
|Chili-lime dressing is versatile. Try it on a simple salad of fresh corn and pinto beans.|
Or, cut jicama in the shape of french fries. Rub this dressing over them and enjoy raw chili fries!
Mexican Salad with Chili-Lime Dressing
Raw Vegan, Gluten Free
[makes 4 servings]
For the dressing
1/4 cup cold-pressed hemp oil
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lime juice
1/2 teaspoon salt, or to taste
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 clove garlic, pressed or finely minced
For the salad
4 large handfuls salad greens (~8 cups)
1/2 cup chopped cilantro
1 cup julienned jicama
1 cup julienned red bell pepper
1/2 cup thinly sliced onions
Kernels from 1 ear of corn
1/2 California Hass avocado, peeled, pitted and sliced
To make the dressing, combine all dressing ingredients in a cup or small bowl and whisk until combined. Set aside.
To make the salad, place salad greens and cilantro in a large bowl.
|Use one large handful of greens per serving.|
Dress the greens with the desired amount of salad dressing and place on 4 plates.
Divide the remaining salad ingredients between the 4 plates and place over the greens. Drizzle with additional salad dressing and serve.
Per serving (salad plus 2 tablespoons dressing): 217.3 calories, 16.6 g fat, 2.1 g saturated fat, 1.2 g ALA omega-3 and 5.4 g omega-6 fatty acids, 0 mg cholesterol, 2.0 g protein, 16.2 g carbohydrates, 4.4 g dietary fiber and 172 mg sodium.