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Spring Vegetable Salad recipe

By: Heather Nielson

Do you find yourself changing the foods you eat or crave with the weather or seasons? I do, with of course a few exceptions. I’ll eat chocolate, meat and all things pumpkin year-round. In the fall and winter I love hot soups and tea and when spring and summer start to come around with the longer daylight hours and blossoms I like colorful salads instead of soups. I think that we can all get into ruts with our food habits where we end up eating the same things all the time; and even if those things that we are eating all the time are healthy, our overall long term health may suffer a little if we don’t add more variety. This salad includes many familiar ingredients you may consume on a regular basis with one ingredient you may not consume very often: Jicama! Jicama, or Mexican turnip that although white and maybe plain looking is very high in fiber; which is a great addition when you want to add a crispy texture to your recipe. It’s also a good source of potassium and Vitamin C.

TomatoeJIcamaCucumberRecipeblogpost

  • 1 english cucumber sliced thin
  • 2 large tomatoes chopped
  • 2 green onions chopped
  • 1 red bell pepper chopped
  • 1 medium jicama pealed and chopped
  • 1 glove garlic minced
  • 1 1/2 Tbl lemon juice
  • 2 Tbl Olive oil
  • Pepper to taste
  • Fresh basil
  1. In a large bowl, mix all the vegetables
  2. In a small bowl, whisk together the remaining ingredients
  3. Toss the juice mixture with the salad until it’s evenly coated
  4. Refrigerate for at least an hour before serving