Jicama has recently become one of my favorite vegetable. It is crispy, slightly sweet and very refreshing. It is a root vegetable and falls under the taproot category. Rutabaga, parsnip, daikon are few other veggies that fall under this category.I wanted to take a picture of jicama and asked my son to pose. Then my daughter wanted to hold it too for the photos. But in the end I couldn't pick just one, so I'm posting both their pics.I love jicama in salads and here's another salad that I already made with it along with avocado. Today's salad is from 'Vegan Eats World' cookbook by Terry Hope Romero. It has a very interesting dressing with toasted and ground pumpkin seeds along with agave, lime juice and spices. It is thick, gritty and very yummy.If you can't find jicama, then I think apple or pear can be used instead, but the taste will be quite different.
Blogging Marathon# 61: Week 3/ Day 2 Theme: Dishes using Root Vegetables Dish: Mexican Chopped Salad with Jicama Jicama has recently become one of my favorite vegetable. It is crispy, slightly sweet and very refreshing. It is a root vegetable and falls under the taproot category. Rutabaga, parsnip, ...Pavani
On a dry skillet, roast jalapeno or serrano chili until the skin is blistered and is tender. Place them in a bowl and cover with a plate or plastic wrap. Remove the skin and seeds, chop and keep ready.
In a mixing bowl, combine jicama, tomatoes, onion, roasted chilies and cilantro.
Pulse the roasted pumpkin seeds in a coffee grinder into a gritty powder. Then in a bowl whisk the pumpkin seed powder with lemon juice, agave, dried oregano, ground cumin and salt.
Pour the dressing over the vegetables and toss well. Serve the salad immediately.
My name is Pavani and I’m “the Cook” in this hideout. I’m from Hyderabad, a bustling city in South India that is famous for its Pearls, Information Technology (thanks to ex CM Chandrababu Naidu) and of course the delicious Hyderabadi cuisine.