Blogging Marathon# 61: Week 3/ Day 2
Theme: Dishes using Root Vegetables
Dish: Mexican Chopped Salad with Jicama
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.
Mexican Chopped Salad
- 1 Jicama Medium , peeled and diced
- 2 Tomatoes seeds Medium , removed and diced
- 1 Red Onion Small , diced
- 2 Jalapeno Serrano Chilies or
- 1 cup Cilantro Leaves, chopped
- 3 tbsps Pumpkin seeds , roasted
- ¼ cup Lime juice
- 1 ~ 2 tsps Agave Nectar
- 1 tsp Oregano Dried
- ½ tsp Cumin Ground
- To taste Salt
- 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.