Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.
- 1 medium jicama (1 1/2–2 pounds), peeled and cut into 1/2-inch cubes
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
- 1/2 teaspoon salt
- 25 fresh mint leaves, cut into thin strips
- 2 tablespoons queso añejo (or feta or goat cheese)
- Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of mint and cheese right before serving.
Find this recipe and so much more: http://www.self.com/fooddiet/recipes/2009/07/jicama-salad-with-lime-juice-and-fresh-mint
Photo and Recipe credit goes to: Self.com