This is really good. Though I’m starting to think that any creation you can think of with jicama would be good. This is literally what I walked home from my CSA pick up with. (Aside from the jicama which I just had at home). I totally made it up as I went. Here’s the gist:
- 1 cup of cubed jicama
- 1 cup of cubed watermelon
- 1 cup of halved or quartered cherry tomatoes
- pumpkin seeds (added after this photo was taken)
- loosely torn fresh mint
- loosely torn purple basil
- about 1 tbls. balsamic vinegar
- about 2 tbls. cold pressed olive oil
- Mix all ingredients except for oil and vinegar together in a bowl
- Toss with oil and balsamic and enjoy.
So, obviously not raw. But still pretty awesome. And perfect for summer and the end of corn season, though I’m hoping she sticks around a little longer. Very simple, quick and easy salad.
- 1 pound fresh crab meat, picked over for bits of shell
- 2 Tbsp. chives, minced
- 1 each jalapeno, seeded and minced
- 1 Cup corn kernels, fresh
- 1 each lime, zest and juice of
- 1 Tbsp. olive oil
- ¼ Cup cilantro, chopped
- ¼ Cup crème fraiche
- ½ tsp. ghole grain mustard
- salt & pepper to taste
- Heat the olive oil in a sauté pan over medium heat. Add the corn and jalapeno and cook for two minutes stirring. Spread the corn on to a plate and allow it to cool.
- When the corn is cool combine it with all of the other ingredients except the crab in a mixing bowl. Stir to combine. Gently fold in the crab meat and season to taste.
So. I knew I would like this when I saw the recipe on Rawmazing. But I kept waiting to have all the ingredients in house, and putting it off…finally I just decided to make it with whatever I had, seeing as you really can’t go wrong, if you like it and it’s crunchy, you’re good. So remember that as you look through this recipe and feel free to add whatever you’ve got and eliminate whatever you don’t! Anyway, this is fantastic. I’m eating it right now as I type for extra inspiration. 🙂 The recipe below is what I ended up with, rather than the recipe as written, so again, I’d say to more look at this as a rough guide and then find your own way.
- 1/2 head cabbage, chopped
- 1 cup celery, chopped
- 5 carrots, shredded
- 1 avocado, cubed
- 4 scallions, sliced
- 1-2 tablespoons basil, chopped fine
- 1/2 cup almond butter
- 2 dates, soaked until soft (save soaking water)
- 1/2 cup date soaking water
- 1 habanero chili
- 2 tablespoons Bragg’s Liquid Aminos
(or tamari or shoyu)
- 2 cloves garlic
- 1 teaspoon minced fresh ginger
- Himalayan salt and pepper to taste.
- 1 lime, sliced
- Mix cabbage, celery, carrots, avocado, scallion and basil in a bowl.
- Place almond butter, dates, date water, habanero, Bragg’s, garlic, ginger, salt and pepper in a blender and blend until smooth.
- Pour dressing over salad, and mix well.
- Squeeze lime over salad just before eating, and garnish with extra lime slices.
Bam! Healthy, hearty, and delicious.
OK, this is lovely and also delicious. Look how pretty that is!!! So, to continue my raw theme, (which I basically stumbled into cause it’s been so hot), here is my take on this great recipe from Sam Sifton.
It’s very nice the way it is, but I did find pomegranates (despite it NOT being pomegranate season) and make it with those the first time, and I found that the pomegranates were a little overwhelmed in the salad — I didn’t really taste them or notice them, they only looked pretty. But the big tastes of the red onion and cherry tomatoes took over, so I was hoping to find a fruit that would offset that a bit the second time around.
I chose blueberry, which was great, and was completely what I was looking for…but to be honest there are limitless possibilities with this salad!! Use your imagination and have fun. But basically, this is the perfect summer salad. Also would be good to show up at a BBQ with this salad — you would be a hit. (Yes, I know this from experience!)
- 2 pints mixed cherry tomatoes
- 2 teaspoons za’atar (optional, works fine with and without)
- 2 tablespoons extra-virgin olive oil
- 1 pint blueberries
- ½ yellow bell pepper, very thinly sliced
- ½ small red onion, very thinly sliced, almost shredded
- ⅓ cup loosely packed fresh basil leaves, torn into pieces
- ⅓ cup loosely packed fresh mint leaves, torn into pieces
- 1 ½ teaspoons freshly squeezedlemon juice
- Flaky sea salt
- 3 ½ ounces manouri or feta cheese, broken into small chunks (also optional)
- Halve or quarter the tomatoes and place them in a large mixing bowl.
- Add the blueberries, sliced pepper and onion, the herbs, za’atar (if using), lemon juice, olive oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese (if using). Serve and eat.
I’ve made it with and without cheese. What can I say, cheese is always magic. But just in case you want to go full raw, drop it. Here’s a shot with cheese: