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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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August 09, 2009

Jicama, Carrots and Raspberries in a Thyme Dressing

By Worker Bee
254 Comments

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.


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254 Comments on "Jicama, Carrots and Raspberries in a Thyme Dressing"

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Bill
Bill
7 years 1 month ago

that looks good, but the omegas sound great.

Adam Kayce
7 years 1 month ago

Looks pretty tasty (with or without the Omegas)!

Tadas
Tadas
7 years 1 month ago

Sounds good, but way to vegetarian. I’d appreciate some more meat recipes…

Joey
Joey
7 years 1 month ago

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.

InPhatos
7 years 1 month ago

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?

Coco
7 years 1 month ago

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!

Magnus
Magnus
7 years 1 month ago

Never heard of it either, much less seen it in any stores around here.
Guess I’ll have to look into it.

juno61
juno61
7 years 1 month ago

Are the pine nuts a really necessary ingredient? Kind of pricey here.

paulettegoesprimal
7 years 1 month ago

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!

cwdana
7 years 1 month ago

so easy, a caveman could do it 🙂

lbd
lbd
7 years 1 month ago

Sounds good! Jicama is almost sweet like an apple. I do get tired of the typical green leafy salads.

Yummy
Yummy
7 years 1 month ago

Interesting combo of ingredients. I love jicama!

Blake
Blake
7 years 1 month ago

I hope I win some fish oil because I take it daily

hannahc
hannahc
7 years 1 month ago

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!

BarbeyGirl
7 years 1 month ago

Jicama. Haven’t bought it in ages. Must remedy that. 🙂

Max Lambert
Max Lambert
7 years 1 month ago

mmm I love Thyme…usually the jicama I get is bland and watery so I imagine this will add good flavor
Thanks!

MrsChopWoodCarryWater
7 years 1 month ago

Nothing better than thinly sliced jicama with tomato, garlic, basil and EVOO on top. Best “bruchetta” ever!

DaveFish
DaveFish
7 years 1 month ago

Think I’ll try this with the Ostrich steaks I’m going to grill for dinner!

lobo21nyy
7 years 1 month ago

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.

Lori
7 years 1 month ago

Looks good! I love the crunch of jicama, too.

karlin
karlin
7 years 1 month ago

Unique recipe! Looks good.

Chris H.
Chris H.
7 years 1 month ago

Man, this looks good! As a neophyte primal, this makes me ancy to get in there and live it!

UKSFighter
UKSFighter
7 years 1 month ago

Hmmm… interesting recipe. Not sure if this one is for me though. However, fish oil is good stuff so I’m a posting!

Candy
Candy
7 years 1 month ago

Looks delicious!
My mother lives in the Yucatan and jicama is cheap and plentiful – forwarding her the recipe!

Kryz
Kryz
7 years 1 month ago

Never tried jicama, but it looks interesting.

Robin
Robin
7 years 1 month ago

I love jicama!

John Gillis
John Gillis
7 years 1 month ago

Sounds pretty awesome!

grainfreegirl
7 years 1 month ago

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!

Christian Chun
Christian Chun
7 years 1 month ago

Haven’t tried jicama yet… have to give it a try if I can find it.

Jessica
Jessica
7 years 1 month ago

Looks delicious! Will have to try!

mom500
mom500
7 years 1 month ago

this looks really fresh & delicious!

Tommy
Tommy
7 years 1 month ago

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!

Rachel
7 years 1 month ago

like the idea of thyme infused olive oil. definitely will try it out!

ALM
ALM
7 years 1 month ago

My fiancée had me try Jicama for the first time at a farmer’s market last year in Monterey, CA, and it was pretty good. Small chunks sprinkled lightly with cayenne pepper (I think). Juicy and sweet enough, with a nice, satisfying crunch to it.

Paul
Paul
7 years 1 month ago

Never heard of jicama. I’ll have to try some.

Ted
7 years 1 month ago

Jicama is so sweet tasting. I’d just go ahead and throw all those ingredients in with the salad of leafy greens.

Tracy
Tracy
7 years 1 month ago

yum!

Alex
Alex
7 years 1 month ago

Never had jicama before.. looks good though!

maba
maba
7 years 1 month ago

That looks great Mark! If you take this salad and roast it in a 425 degree oven for about 20-25 minutes, you’d have a roasted root-veggie salad.

figh like a girl
figh like a girl
7 years 1 month ago

Easy and so tasty!

Silverwind
Silverwind
7 years 1 month ago

I’ve *never* run across jicama before… although I’d agree, meat recipes would be nifty too. I have a much easier time eating meat than the veggies. (remnants of a misspent childhood, I suppose. 😀 )

Dave
Dave
7 years 1 month ago

Looks refreshing, perfect for summer!

Joe Baya
Joe Baya
7 years 1 month ago

I think crab cakes and a jicama salad will make a nice pairing for a delicious sunday dinner. Do I get extra points for catching and picking the crab?

JB
JB
7 years 1 month ago

I have to bring a salad to a relatives house for dinner tonight. I think I might make this!

Richard Coffey
Richard Coffey
7 years 1 month ago

man, it feels like every day theres some new veggie I had no idea existed. Fish oil yea yea!!!!!!!!!!!!!!!

goodfriendsam
7 years 1 month ago

neat!

Triangle230
Triangle230
7 years 1 month ago

Love Jicama, thanks for another recipe to try out.

Chris
Chris
7 years 1 month ago

Looks great!

Tim
Tim
7 years 1 month ago

Looks delicious! These recipes are great. I just need more time…!

roman
roman
7 years 1 month ago

this looks great, I think everyone should know how to make a few dressings

Agnieszka
7 years 1 month ago

A delightful, eclectic combination! Thanks; we’ll be eager to try that.

I also like MrsChopWoodCarryWater’s bruchetta idea.

Another great, modifiable, recipe with jicama can be found here:
http://www.epicurious.com/recipes/food/views/Jicama-Salad-with-Lime-Juice-and-Fresh-Mint-354250.

P.S. This morning my husband and I tried another one of your recipes–the primal pancakes with blueberries and a smidge of banana slices in them. Yum!

GeriMorgan
7 years 1 month ago

I made a salad like this once, except it had radish instead of jicama. It was strange, but rather tasty.

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