Jicama and Spinach Salad
A refreshing Jicama and Spinach Salad highlights the captivating crunch and sweet taste of jicama, adding color and interest to your plate.
Recipe source: Laura Theodore. Used by permission
Yield: 4 servings (or 6 small servings)
- 10 ounces baby spinach, washed and dried
- 1 large jicama, washed, peeled, and cut in strips
- 16 grape or cherry tomatoes, cut in half
- 12 green or kalamata olives, diced
- 8 teaspoons chopped walnuts
- 4 teaspoons raw or roasted sunflower seeds
- For the Sweet Maple Mustard Dressing:
- 3 heaping tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon water, plus more as needed
- 1/4 teaspoon sea salt
- Dash cayenne pepper
- To make the salad, divide the baby spinach among four salad plates.
- For each serving, top with one-quarter of the jicama strips, 8 tomato halves and one-quarter of the chopped olives. Sprinkle each serving with 2 teaspoons of walnuts and 1 teaspoon of sunflower seeds.
- For the dressing: Put all of the ingredients in small bowl. Whisk briskly until combined. If the dressing is too thick, add more water, 1 tablespoon at a time as needed, until the desired consistency is achieved.