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
like the idea of thyme infused olive oil. definitely will try it out!
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.
Never heard of jicama. I’ll have to try some.
Jicama is so sweet tasting. I’d just go ahead and throw all those ingredients in with the salad of leafy greens.
yum!
Never had jicama before.. looks good though!
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.
Easy and so tasty!
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.
)
Looks refreshing, perfect for summer!
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?
I have to bring a salad to a relatives house for dinner tonight. I think I might make this!
man, it feels like every day theres some new veggie I had no idea existed. Fish oil yea yea!!!!!!!!!!!!!!!
neat!
Love Jicama, thanks for another recipe to try out.
Looks great!
Looks delicious! These recipes are great. I just need more time…!
this looks great, I think everyone should know how to make a few dressings
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!
I made a salad like this once, except it had radish instead of jicama. It was strange, but rather tasty.
MMM omega’s
LOOKS DELICIOUS.
Never taken fish oil… yet
Mmm anything with pine nuts in it is good in my book.
Fabulous recipe. And those photos are terrific!
mm this looks really good, I’ll have try it soon! and ya I take so much fish oil!
I love jicama – it tastes like a mild radish, but a little sweeter. And lime on jicama is the best! Great combos here, Mark!
looks good
Never liked jicama. But I do like the oil and lime dressing varient. It’ll be nice instead of vinegrette sometimes….
But I also agree – more meat recipes! I need more ways to cook them! Veggie recipes are easy to find, but so many meat ones are breaded.
i wish oily fish was better than fish oil…cause i just found some very old tilapia in the freezer…