Jicama, Carrots and Raspberries in a Thyme Dressing
Mark’s daily salad is so good that it’s easy to eat it every single day of the year. But it’s nice to change things up from time to time, so with the Primal Challenge in mind I wanted to share a rustic salad recipe that’s both tasty and uncomplicated. I frequently use it as an alternative to the Big Ass Salad. This salad is not “technically” a salad in the conventional way, as it contains no leafy greens, but it’s easy to put together and complements most poultry and seafood. The dish itself would also make a great midday snack.
The recipe starts with with healthy fats. Extra virgin olive oil and pine nuts are the central sources of nourishment, while fresh thyme gives the salad added flavor and aromatic oils. The raspberries, which are optional, add a delicious tartness. If you can get your hands on a fresh handful to throw in, it’ll be worth it, especially with the lime juice spritzed on top. Jicama, in all its wonderful versatility, provides crispness to the mixture that reminds me of kohlrabi or cucumber, but more satisfying.
A tip about using herbs: Chopping herbs can bruise them, so rather than use a kitchen knife for the garnish, small kitchen scissors should be used to snip the fluffy leaves (if you don’t have kitchen scissors use sewing scissors). Or just pluck them off by hand. Sprinkle small leaves liberally over the final dish and enjoy this nutrient-packed component to your daily Primal routine.
How’s that for a twist on a daily salad?
Ingredients:
½ jicama, peeled and diced
5 sprigs fresh thyme
3 tablespoons extra virgin olive oil
Pine nuts
Carrots, diced
Fresh lime
Raspberries (optional)
Directions:
To make the thyme-infused olive oil, pour oil into a glass container (or bowl) and add thyme sprigs, allowing enough time for flavors to blend (approximately 30 minutes minimum, longer = stronger)
In medium bowl, mix jicama and carrots together, adding raspberries if desired.
Sprinkle with leaves of fresh thyme and pine nuts. Spritz with fresh lime juice and oil as desired, mixing ingredients together with a fork. Serves one.
Subscribe to Mark’s Daily Apple feeds
Posted By: Worker Bee
that looks good, but the omegas sound great.
Looks pretty tasty (with or without the Omegas)!
Sounds good, but way to vegetarian. I’d appreciate some more meat recipes…
This looks really good. Just heading to the store, hope they carry jicama.
PS Also like the fact you don’t use the first letters of extra virgin olive oil to describe it. Drives me crazy when people do.
And.. what do you do when you have no access to “jicama” It’s actually the first time I ever heard about it. Can you replace it with something else and still get the same taste?
Commonly used in Mexican cuisine, jicama is a a tuberous root vegetable. They range in size from about 1-3 pounds, and are covered in a light brown, fibrous skin. Peeled and sliced into sticks, they’re great for dipping in hummus or other veggie dips. Texture similar to an Asian Pear, slightly milky and sweet in taste. Really good!
Never heard of it either, much less seen it in any stores around here.
Guess I’ll have to look into it.
Are the pine nuts a really necessary ingredient? Kind of pricey here.
juno61, you could easily sub any other nut for that, i’m sure.
i just discovered jicama in santa fe. it was in my salad at the same meal that i had nopalitas (CACTUS)….flippin’ yum!
so easy, a caveman could do it
Sounds good! Jicama is almost sweet like an apple. I do get tired of the typical green leafy salads.
Interesting combo of ingredients. I love jicama!
I hope I win some fish oil because I take it daily
I have a love it/hate it relationship with jicama. It’s good for the first few bites, but when I buy and cut up a whole jicama I invariably waste half of it because I can’t bring myself to keep eating it. I haven’t really tried it mixed into a salad like this, but my husband definitely doesn’t like it so it’s probably a no go. The thyme infused olive oil looks wonderful though!
Jicama. Haven’t bought it in ages. Must remedy that.
mmm I love Thyme…usually the jicama I get is bland and watery so I imagine this will add good flavor
Thanks!
Nothing better than thinly sliced jicama with tomato, garlic, basil and EVOO on top. Best “bruchetta” ever!
Think I’ll try this with the Ostrich steaks I’m going to grill for dinner!
Good to have a new dressing to try. And my girlfriend my actually be able to try it as well. She used to be allergic to all raw fruits and vegetables and all nuts. Every since she swithced to a more primal/paleo diet she has ben able to eat the raw fruits and vegetables, and just now started trying nuts. A cashew last night and an almond today and all is well.
Looks good! I love the crunch of jicama, too.
Unique recipe! Looks good.
Man, this looks good! As a neophyte primal, this makes me ancy to get in there and live it!
Hmmm… interesting recipe. Not sure if this one is for me though. However, fish oil is good stuff so I’m a posting!
Looks delicious!
My mother lives in the Yucatan and jicama is cheap and plentiful – forwarding her the recipe!
Never tried jicama, but it looks interesting.
I love jicama!
Sounds pretty awesome!
Never seen jicama on sale here in England. Do any British Primal people know where to source one as now I’m kind of intrigued to try it!
Haven’t tried jicama yet… have to give it a try if I can find it.
Looks delicious! Will have to try!
this looks really fresh & delicious!
Perfect timing. I just used jicama last night in my dinner and I had some left over. Looks like I know what i’m having for lunch. Thanks!