Jicama is my new favorite addition to fresh summer salads. They have all the crunch of an apple, though not quite as sweet, so you can get as carried away as you like without worry that they’ll overpower your plate.
The kiwi and lime work perfectly together in this recipe, but jicama is versatile enough to work with any fruit you happen to have on hand!
Jicama and Kiwi Salad with Avocado and Lime Vinaigrette
- 1/2 cup spiralized fresh jicama root
- 1 sliced kiwi
- 1/2 thinly sliced avocado
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 3-4 fresh mint leaves
- 1 pinch bee pollen
- 1 pinch poppy or chia seeds
- Fresh ground salt and pepper
In a small food processor, blend together the lime juice, oil and honey until smooth and creamy. Season to taste with salt and pepper and refrigerate until ready to use. On a large plate, pile the jicama, kiwi and avocado. Drizzle with a generous amount of lime dressing and garnish with mint leaves, bee pollen and seeds. Season with additional salt and pepper if desired and enjoy!