Jicama Crunchy Rainbow Salad

Some of the best salads come together without a plan—just a cutting board, a handful of fresh ingredients, and a little curiosity. That’s how this salad was born. I had jicama, sweet corn, a bunch of herbs from the garden, and a craving for something crisp and colorful. What came together was this jicama crunchy rainbow salad—

 It is a combination of everything that is in the garden right now combined with some organic vegetables that I picked up at the farmers market. In addition to vegetables, I added fresh basil and mint from my potted herb garden.

Lately, I’ve been craving food that feels as good as it tastes—something vibrant, energizing, and full of life. This salad checks every box. 

My rainbow salad is bursting with vitamins, minerals, and  immune building antioxidants. It is also an energy booster.You are going to love its natural sweet and tangy flavors. It is a combination of the usual salad vegetables plus a few more exotic vegetables.

If you are not familiar with jicama, read my previous blogpost that explains all about it, how to use it, how to buy a jicama, how cut a jicama, why it is so good for you, and why it may stimulate weight loss. click here.

This recipe also calls for raw corn cut off the cob. Don't leave out the raw corn. It is crunchy and sweet and absolutely delicious. If I sound too excited, its because I just finished eating a big bowl of it , and boy was it good!

I've been trying to eat more raw foods. Holistic practitioners often suggest eating a diet of 80% raw food which is packed with enzymes and antioxidants. We need enzymes to digest our food, and raw fruits and vegetables are enzyme powerhouses. While I find it almost impossible to eat 80% raw in the winter, it is a real possibility in the summer. I've been eating more raw fruits and vegetables for about a month now and loving it. 

Ingredients;
2 red summer tomatoes, chopped
2 Kirby or Persian cucumbers, chopped 
2 ears of raw uncooked corn on the cob, cut off the cob
3 sweet radishes, chopped
1/4-1/2 cup blueberries
1/4 red onion, diced
2 large ribs of celery, diced
1/2 jicama (about the size of a grapefruit) diced 

(if you don't know what it is or why it is so good for you, read my previous post all about jicama. ( how to buy it, peel it, and cut it)
generous 1/4 cup fresh basil, chopped
generous 1/4 cup fresh mint chopped
Topping:(optional)
  Grated red beets
  Grated fresh coconut

  2 tomatillos, diced (gives it a nice tangy flavor) available in most supermarkets
Dressing:
Juice of one fresh whole large lemon
1 teaspoon of dijon mustard

1/4 cup of water
1 tablespoon rice vinegar

1/2 teaspoon of powdered stevia or honey to taste

Directions:
In a large bowl, mix all ingredients together. Make the dressing and toss. Add toppings if desired. Allow to sit for at least 15 minutes for flavors to mingle and then enjoy.

Step by Step with Pictures

Topped with grated beet for a variation

Chop all vegetables and herbs. Mix in large bowl. Top with dressing

MY NOTES: 

Personally, I am oil-free which means I don't add oil to my foods or salad dressings. If you do make your salad dressing with olive oil as well. 

This is a naturally gluten-free, vegan, salad.