Around this time of year I always find myself craving crisp greens and flavorful veggies - the tastes of summer that are long gone here in Vermont! I try to eat only local veggies, which means a lot of winter squash, carrots, and Jerusalem artichokes. A couple times throughout the winter, though, I treat myself to some fresher fare from balmier climes. Jicama and avocado are two Mexican delights which travel well and don't lose too much taste on their long journey. And we now have a couple of local farms which have been able to build greenhouses, which means we are getting small amounts of local spinach and arugula available every few weeks. Find out your co-op's delivery date and snatch it up while you can!
Jicama Avocado Salad with Basil Mustard Dressing
Gluten-Free and Vegan
- 1 large fennel bulb, slice stalks and bulbs into thin strips
- 1 small jicama, peeled, sliced into 1/3 inch pieces
- 2 cups fresh arugula
- 1 ripe avocado, peeled, pitted and sliced
- 1 large carrot, chopped
- Juice from 1 organic lemon
- 2 Tbsp. Foods Alive Sweet Mustard organic flax oil super dressing or your favorite mustard dressing
- 1/4 tsp. lemon zest
- 4 fresh basil leaves, finely chopped
- Pinch of sea salt and freshly ground black pepper
- 3 Flax Crackers, crushed
- 1/4 cup cashews, ground
- Prepare a large ice bath.
- Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
- Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
- Drizzle salad with lemon juice, lemon zest, Flax oil, basil, salt and pepper. Gently toss to coat.
- Transfer to serving dishes. Top with ground crushed Flax Crackers and cashews. Serve at room temperature.