Jicama Salad

This week the unusual veggie of the week is JICAMA!! I am not surprised if you have never heard of it, or if you have heard, have no idea what it tastes like. We get it 2-3 times a year through Fair Foods, and when we get it we feast for days. I have tried to find it in the grocery store and even the large chains have a hard time getting their hands on them. The produce supervisor at Stop and Shop offered to order me one, but could not guarantee that they would get it. So if you find Jicama anywhere buy it, try it and you will love it!

 Jicama is actually the root of a bean vine that is harvested in Mexico, so it is sometimes called yam-bean, but Jicama is the yam part. It is a great source of fiber, high in vitamins C, A, & B and contains high amounts of calcium and phosphorous. It has the consistency between a very crispy apple and a potato, but it is sweet like an apple.
This recipe blends its versatility of crunch and sweet and pairs it with a few other complementary veggies and fruits.

Jicama Salad

1 Jicama bulb; peeled & sliced into sticks
1/2 red onion sliced
2 pickling cucumbers halved and sliced
2 navel oranges; peeled and segmented
1 Avocado; peeled and diced

1/2 lime juiced
2 tbsp olive oil
salt and pepper

1. Prepare all veggies and mix in a large bowl.
2. Whisk together lime juice, oil, salt and pepper. Pour over salad, toss and serve.