Jicama, Pear, and Mint Salad with Citrus-Ginger Dressing

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.

jicamasalad

Jicama, Pear, and Mint Salad with Citrus-Ginger Dressing
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1 lb jicama, sliced into matchsticks
  • 2 small pears, sliced thinly
  • 1 orange, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon apple-cider vinegar
  • ¼ teaspoon ginger powder
  • ¼ teaspoon sea salt
  • a few sprigs of mint and/or parsley
Instructions
  1. Combine the jicama and pears in a bowl and set aside.
  2. In a small bowl, combine the orange juice, olive oil, cider vinegar, ginger powder, and sea salt together.
  3. Add to the jicama and pears and toss with the mint and parsley.

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