Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Avocado, Orange and Jicama Salad

Jicama is most likely the healthiest vegetable that you’re currently not eating. Jicama is crunchy and sweet to the taste – these two properties alone fulfill my qualifiers for a yummy mid-day snack. Consider Jicama’s impressive profile – high in fiber, Vitamin C and heart-healthy Potassium. Jicama is ideally consumed raw with hummus or guacamole, in stir-fry, in a salad and more! Today, I direct you to this recipe from Food & Wine that uses Jicama in an Avocado and Orange Salad! Try this salad as a light option for a summer meal! Happy Cooking and Enjoy!

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Avocado, Orange and Jicama Salad

Ingredients

  • 3 navel oranges
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small jicama (1 pound)—peeled, quartered and thinly sliced
  • 2 Hass avocados, quartered lengthwise and thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped cilantro

For detailed preparation instructions and more, visit the original recipe on Food & Wine. Love what you taste? Follow Food & Wine on Social media: Facebook, Pinterest & Instagram.


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Crunchy Chopped Salad with Fresh Veggies

Don’t let your salad be boring– try this crunchy spin! In this recipe, the sugar snap peas, radishes and jicama all give this salad that irresistible crunch that I crave. Feel free to add additional veggies or ingredients to stylize the salad to fit your tastebuds. Top it all off with a yummy cumin-lemon vinaigrette for a tangy bonus. Comment below and share how you like your crunchy salad best!

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Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans

Ingredients: (2-4 Servings)

  • Ingredients:
    1 cup-diagonally sliced sugar snap peas
    4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
    1 cup- jicama, cut in cubes (about 1/2 large jicama)
    1 cup- cherry tomatoes, cut in half
    1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
    2-3 cups chopped romaine lettuce
  • Dressing Ingredients:
    2 tablespoons- fresh-squeezed lemon juice
    1/2 tsp. ground cumin
    salt and fresh ground black pepper to taste (I used Vege-Sal)
    3 tablespoons extra-virgin olive oil
 For detailed instructions to prepare this yummy salad, head on over to Kaylyn’s Kitchen.
Kaylyn, of the blog Kaylyn’s Kitchen, posts recipes that fit with her special emphasis on low-carb cooking. Though her recipes may be low-carb they do not lack in flavor or variety. Kaylyn has been blogging for over ten years and has plenty of wisdom to share when it comes to eating healthy! For more from Kaylyn, check out amazing blog: Kaylyn’s Kitchen and connect with her on Facebook, Twitter, and Pinterest.