This little side salad is as delicious as it is versatile. It’s bright, kicky, crunchy and can please a crowd. I served it along side some quick pork chops for dinner and then topped with chicken breast for lunch the next day.
Jicama, Pear & Grapefruit Salad
Adapted from a recipe I saw while rifling through a cookbook … which one? I was too busy day dreaming after reading the ingredient list to remember things like that
2 medium carrots
1 lime (zest + juice)
Fresh mint/cilantro/basil (you’re looking for 6 Tbsp. total here)
1/4 c. grapeseed oil
1-2 tsp. sriracha (use Whole30 approved if necessary)
Cracked black pepper
1/4 to 1/2 c. toasted nuts (I had macadamias on hand)
Peel and julienne the jicama. Julienne the pear. Grate the carrots. Add each to a large bowl when finished.
Supreme & chop the grapefruit into bite sized pieces, squeezing the extra juice into a small bowl. Add the grapefruit pieces to the julienne bowl.
Zest the lime, adding the zest to the julienne bowl. Squeeze the juice into the dressing bowl with the grapefruit juice.
Finely dice the herbs. I did 4 Tbsp. combined mint & cilantro with 2 Tbsp. basil chiffonade. Add to the julienne bowl.
Add the grapeseed oil & sriracha to the dressing bowl and whisk to form an emulsion. Taste and add more acid or sriracha as needed.
Sprinkle two generous pinches salt into the julienne bowl, with a few cracks of black pepper and the toasted nuts. Toss well to combine. Pour the dressing over (you might want to start with half) and toss well to combine (I used my hands). Taste and add more salt or dressing as needed.
Makes enough to serve 4 for dinner or 2-3 big lunch bowls.