This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we wholeheartedly stand by!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
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.
- 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.