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Jicama Salad with Beets, Carrots and Finger Lime
Prep 30min
Total45min
Ingredients9
Servings4
Jicama is a very popular tuber in Mexico. When I was a little girl, I would eat jicama with lime during recess at school. It has a sweet taste, it’s eaten raw and it’s very refreshing. I like combining it with raw beets and shredded carrots. I’m sure there are plenty of jicama recipes, but the one I am sharing with you today has a surprising ingredient: finger lime, a type of lime from Australia that has recently reached the U.S. This lime like looks like a finger and when you cut it open you’ll find tons of pretty little pearls that look like caviar but are really natural lime juice. This citric caviar, as it is also known, is the latest trend in the culinary world and is sure to become a great topic of conversation at the dinner table. Everyone will be tempted to try it! I hope you enjoy this recipe as it invites you try out new flavors and enjoy the jicama in a novel way. Bon appétit!
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Ingredients
1cup of grated jicama (1 medium jicama)
1cup of shredded carrots (or 4 carrots)
1cup of shredded beets (2 medium beets)
1/2cup of lemon juice
1cup of olive oil
1teaspoon of sea salt
1teaspoon of ground black pepper
1small handful of cilantro
4finger limes (one per person)
Directions
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1
Wash all the vegetables well then peel and shred them using a food processor. Place one portion of each ingredient in a salad dish (as seen in the photo).
2
Prepare a dressing using lemon juice with olive oil, salt, and pepper. Drench the veggies in this lemon vinaigrette. To finish off, cut each finger lime in half and squeeze to release the pearls.
3
Add these pearls to the salad and garnish with cilantro.
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I recommend eating this salad the day it’s made to enjoy the freshness. You can omit the finger limes if you can’t find them in your local supermarket.
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No nutrition information available for this recipe
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Jicama is a very popular tuber in Mexico. When I was a little girl, I would eat jicama with lime during recess at school. It has a sweet taste, it’s eaten raw and it’s very refreshing. I like combining it with raw beets and shredded carrots. I’m sure there are plenty of jicama recipes, but the one I am sharing with you today has a surprising ingredient: finger lime, a type of lime from Australia that has recently reached the U.S. This lime like looks like a finger and when you cut it open you’ll find tons of pretty little pearls that look like caviar but are really natural lime juice. This citric caviar, as it is also known, is the latest trend in the culinary world and is sure to become a great topic of conversation at the dinner table. Everyone will be tempted to try it! I hope you enjoy this recipe as it invites you try out new flavors and enjoy the jicama in a novel way. Bon appétit!
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