Tomato-Jicama Salad with
Avocado-Chipotle Dressing
ACTIVE: 25 min. TOTAL: 25 min.
15g CARB
Look for sliced or whole jicama in the
produce section—it’s a root vegetable
that tastes like pears. Its mild, refreshing
flavor and distinct crunch make it perfect
for summer.
Dressing
1 Tbsp. extra-virgin olive oil
1 clove garlic, minced (1 tsp.)
½ small ripe avocado
1 Tbsp. chopped fresh cilantro
1 tsp. lime zest
1½ Tbsp. lime juice
½ tsp. honey
¼-½ tsp. ground chipotle chile
½ tsp. salt
¼ tsp. ground pepper
1-2 Tbsp. warm water
Salad
1½ lbs. heirloom tomatoes, halved
and sliced (5½ cups)
1 jicama (about 1 lb.), peeled and
cut into matchsticks
1 Tbsp. coarsely chopped fresh
cilantro
1 Tbsp. salted roasted pepitas
(see Tip, p. 85)
- To prepare dressing: Combine oil and
garlic in a small skillet over medium-low
heat. Let sizzle for 30 seconds, then
transfer to a food processor or high-
speed blender. Add avocado, cilantro,
lime zest, lime juice, honey, ground chipo-
tle to taste, salt, and pepper; process until
smooth. Add water, 1 Tbsp. at a time, to
achieve desired consistency. - To prepare salad: Combine tomatoes
and jicama in a large bowl. Add the dress-
ing and toss to coat. Sprinkle with cilantro
and pepitas. Serve immediately.
SERVES 6: scant 1 cup each
CAL 114, CARB 15g (7g fiber, 5g sugars), FAT 6g (1g
sat. fat), PROTEIN 2g, CHOL 0mg, SODIUM 211mg,
POTASSIUM 496mg.
Nourish: SUMMER’S BOUNTY