Jicama--AKA yambean, native of Mexico and South America, is similar to the potato (you can bake, steam, boil it), but you can also eat it raw (unlike the potato).
- 46 calories per cup
- 6 grams fiber (25% of your daily needs)
- crisp, refreshing taste
Peachy Jicama Salad with Tangy Lime Dressing
Makes 2 sizeable salads
1 TB margarine
1/4 cup apple cider vinegar
1 TB sugar or agave nectar
4 mint leaves, chopped
1) Slice peaches in half and take out the pit. Scoop out the hard flesh around the pits, too. Spread the flesh sides with margarine and put face down in the toaster oven. Bake for 10 minutes at 400 degrees.
2) In the meantime, peel the jicama. I used a knife and peeled it by hand, making slices downward. Cut the inside into bite-sized strips. Layer on two plates for serving.
3) Make the dressing: Combine lime juice, sugar and vinegar in a small cup/bowl and stir until sugar dissolves.
4) When peaches are soft, remove from toaster and carefully slice into "O" shapes. Layer on top of the jicama. Then pour some of dressing on top of salad. Garnish with mint.
Hope your day's peachy! (Sorry, couldn't help myself.)