Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
9 Aug

Jicama, Carrots and Raspberries in a Thyme Dressing

summersaladMark’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:

jicamaingred

½ jicama, peeled and diced
5 sprigs fresh thyme
3 tablespoons extra virgin olive oil
Pine nuts
Carrots, diced
Fresh lime
Raspberries (optional)

Directions:

jicama1

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)

jicama2

In medium bowl, mix jicama and carrots together, adding raspberries if desired.

summersaladfinished

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.

summersalad4

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. that looks good, but the omegas sound great.

    Bill wrote on August 9th, 2009
  2. Looks pretty tasty (with or without the Omegas)!

    Adam Kayce wrote on August 9th, 2009
  3. Sounds good, but way to vegetarian. I’d appreciate some more meat recipes…

    Tadas wrote on August 9th, 2009
  4. 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.

    Joey wrote on August 9th, 2009
  5. 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?

    InPhatos wrote on August 9th, 2009
    • 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!

      Coco wrote on August 9th, 2009
    • Never heard of it either, much less seen it in any stores around here.
      Guess I’ll have to look into it.

      Magnus wrote on August 10th, 2009
  6. Are the pine nuts a really necessary ingredient? Kind of pricey here.

    juno61 wrote on August 9th, 2009
  7. 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!

    paulettegoesprimal wrote on August 9th, 2009
  8. so easy, a caveman could do it :)

    cwdana wrote on August 9th, 2009
  9. Sounds good! Jicama is almost sweet like an apple. I do get tired of the typical green leafy salads.

    lbd wrote on August 9th, 2009
  10. Interesting combo of ingredients. I love jicama!

    Yummy wrote on August 9th, 2009
  11. I hope I win some fish oil because I take it daily

    Blake wrote on August 9th, 2009
  12. 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!

    hannahc wrote on August 9th, 2009
  13. Jicama. Haven’t bought it in ages. Must remedy that. :)

    BarbeyGirl wrote on August 9th, 2009
  14. mmm I love Thyme…usually the jicama I get is bland and watery so I imagine this will add good flavor
    Thanks!

    Max Lambert wrote on August 9th, 2009
  15. Nothing better than thinly sliced jicama with tomato, garlic, basil and EVOO on top. Best “bruchetta” ever!

    MrsChopWoodCarryWater wrote on August 9th, 2009
  16. Think I’ll try this with the Ostrich steaks I’m going to grill for dinner!

    DaveFish wrote on August 9th, 2009
  17. 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.

    lobo21nyy wrote on August 9th, 2009
  18. Looks good! I love the crunch of jicama, too.

    Lori wrote on August 9th, 2009
  19. Unique recipe! Looks good.

    karlin wrote on August 9th, 2009
  20. Man, this looks good! As a neophyte primal, this makes me ancy to get in there and live it!

    Chris H. wrote on August 9th, 2009
  21. Hmmm… interesting recipe. Not sure if this one is for me though. However, fish oil is good stuff so I’m a posting!

    UKSFighter wrote on August 9th, 2009
  22. Looks delicious!
    My mother lives in the Yucatan and jicama is cheap and plentiful – forwarding her the recipe!

    Candy wrote on August 9th, 2009
  23. Never tried jicama, but it looks interesting.

    Kryz wrote on August 9th, 2009
  24. I love jicama!

    Robin wrote on August 9th, 2009
  25. Sounds pretty awesome!

    John Gillis wrote on August 9th, 2009
  26. 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!

    grainfreegirl wrote on August 9th, 2009
  27. Haven’t tried jicama yet… have to give it a try if I can find it.

    Christian Chun wrote on August 9th, 2009
  28. Looks delicious! Will have to try!

    Jessica wrote on August 9th, 2009
  29. this looks really fresh & delicious!

    mom500 wrote on August 9th, 2009
  30. 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!

    Tommy wrote on August 9th, 2009
  31. like the idea of thyme infused olive oil. definitely will try it out!

    Rachel wrote on August 9th, 2009
  32. 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.

    ALM wrote on August 9th, 2009
  33. Never heard of jicama. I’ll have to try some.

    Paul wrote on August 9th, 2009
  34. Jicama is so sweet tasting. I’d just go ahead and throw all those ingredients in with the salad of leafy greens.

    Ted wrote on August 9th, 2009
  35. yum!

    Tracy wrote on August 9th, 2009
  36. Never had jicama before.. looks good though!

    Alex wrote on August 9th, 2009
  37. 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.

    maba wrote on August 9th, 2009
  38. Easy and so tasty!

    figh like a girl wrote on August 9th, 2009
  39. 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. :D )

    Silverwind wrote on August 9th, 2009
  40. Looks refreshing, perfect for summer!

    Dave wrote on August 9th, 2009

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