Jicama Salad (a.k.a.: Nightshade-Free Summer Salad)
The Recipe Redux – July, 2012: No-Cook Meals
A dear friend of mine was recently diagnosed with an allergy to all foods of the Nightshade family. He must now avoid eating potatoes, tomatoes, eggplant and all peppers – talk about a tough thing to do during cookout season!
Of all the summer salads, he says misses potato salad the most. I figured this month’s No-Cook Meal theme was perfect timing to work on his dilemma, and so I developed this recipe as a safe, nightshade-free salad alternative.
Jicama has a flavor and crunch similar to a potato, but since there’s no need to cook it is easier and faster to prepare. You can use powdered cumin if you do not have whole cumin seeds on hand, but I do recommend the extra effort of grinding the seeds yourself, as the flavor will be a whole lot better.
This salad is also delicious when served over fresh greens, especially watercress.
INGREDIENTS
1/4 teaspoon Cumin seeds
1 large Lime, juiced and zested
1 teaspoon White wine vinegar
1/2 tablespoon Honey
2 tablespoons Olive oil
to taste Sea Salt
to taste Black pepper, fresh ground
1 medium Jicama, outer skin removed, cut into small dice
2 medium Mangoes, peeled, pit removed, cut into small dice
1/3 cup Red onion, cut into very small dice
1/2 cup Cilantro, fresh, chopped
PREPARATION
Grind the cumin seeds with a mortar and pestle, or in a spice grinder. In a medium mixing bowl add the ground cumin, along with the lime juice and zest, white wine vinegar, honey, salt and pepper. Whisk the ingredients together as you slowly pour in the olive oil. This is your dressing.
In a large mixing bowl add the jicama, mango, red onion and cilantro. Pour the dressing over the veggies and toss to coat. Serve chilled.
Makes about 8 servings.