Since going on the Autoimmune Protocol, I have been continually searching for new vegetables to switch things up from the usual rotation. I happened to be in a grocery store I don’t shop at often, and was reminded of jicama, a vegetable I used to buy all the time. Here I use it to make a crunchy salad with a little added sweetness from a pear and a light dressing with hints of citrus and ginger. It makes a lovely snack or a nice addition to a larger meal.
1 lb jicama, sliced into matchsticks
2 small pears, sliced thinly
1 orange, juiced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon ginger powder
1/4 teaspoon sea salt
a few sprigs of mint and/or parsley
Combine the jicama and pears in a bowl and set aside. In a small bowl, combine the orange juice, olive oil, cider vinegar, ginger powder, and sea salt together. Add to the jicama and pears and toss with the mint and parsley.