Jicama and Spinach Salad

Jicama and Spinach Salad recipe

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)

Course:
Theme: ,

Ingredients

  • 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

Directions

  1. To make the salad, divide the baby spinach among four salad plates.
  2. 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.
  3. 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.
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