Jicama, Carrot, and Cucumber Salad with Citrus Dressing
Instructions:
- Sprinkle salad
with chopped
toasted cashews
or almonds,
cilantro, or
sulfi te-free
dried fruit
such as apricots
or golden
raisins, or a
combination
of all three.
Dressing can
also be used as a
dip for crudités.
Salad:
- 1 medium seedless cucumber, julienned
- 2 medium carrots, peeled and julienned
- 1 medium jicama, peeled and julienned
- Creamy Curry-Citrus Dressing:
- 1 cup organic plain yogurt
- 1 small shallot, fi nely minced
- 1 teaspoon orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper, optional
- Sea salt
- Freshly-ground black pepper
- Combine salad vegetables in a large mixing bowl. Cover and refrigerate until ready to serve.
- Combine all dressing ingredients and whisk until thoroughly combined. Taste for seasoning and add lemon juice or curry powder if desired. Salt and pepper to taste. Refrigerate until ready to serve.
- Immediately before serving, add just enough dressing to coat salad vegetables lightly, and gently combine. Place vegetables on a serving platter or divide among individual serving dishes. Serve additional dressing on the side.