If you're diving into the Autoimmune Protocol, you will probably find yourself continually searching for new vegetables to switch things up from the usual rotation. In the grocery I was reminded of jicama, a vegetable I hadn't tried and was thinking "why not?" Here Its used it to make a crunchy salad with a little added sweetness from a pear and a light dressing with hints of citrus and ginger. It makes a lovely snack or a nice addition to a larger meal.
PREP TIME - 15 MINS TOTAL TIME - 15 MINS
1 lb jicama, sliced into matchsticks
2 small pears, sliced thinly
1 orange, juiced
2 tablespoons olive oil
1 tablespoon apple-cider vinegar
¼ teaspoon ginger powder
¼ teaspoon sea salt
a few sprigs of mint and/or parsley
Combine the jicama and pears in a bowl and set aside.
In a small bowl, combine the orange juice, olive oil, cider vinegar, ginger powder, and sea salt together.
Add to the jicama and pears and toss with the mint and parsley.