Since the New Year I have been trying really hard to incorporate more veggies into my diet, but it can be challenging. When it’s a chilly morning, I am not always excited to drink a cold green smoothie. For dinner, I try to either serve a side salad or a relish tray with sliced veggies, but sometimes that gets boring too. A green salad wilts quickly and usually does not refrigerate well for leftovers the next day.
As I was flipping through magazines for inspiration I found this recipe in Fine Cooking magazine and decided to try it out making a few tweaks. I omitted the feta cheese in the original recipe and instead added an English cumber for extra veggies.
This healthy salad explodes with all the Mexican flavors I crave. It makes a large portion and would be great for a dinner party. The longer the salad sits, the more flavorful it becomes and tastes even better the next day. This alternate to green salad is a nice change from the standard salad. It’s bright, zesty, refreshing, crunchy, sweet, and tangy, with a little kick.
It makes the perfect side dish. Each bite is a burst of Mexico.
Jícama, Radish, and Cucumber Salad
- 2 small shallots, thinly sliced
- 3 tablespoons red wine vinegar
- Kosher salt
- 5 radishes, trimmed, quartered, and cut into 1/4-inch slices
- 1 medium jícama, peeled and cut into ½-inch cubes
- 1 English cucumber, cut into ½-inch cubes
- Juice and zest of 1 lime
- 1 teaspoon honey
- 1/4 tsp. finely grated lime zest
- Freshly ground black pepper
- 1 teaspoon chile powder, recommend Tajin
- 2 tablespoons olive oil
- 1/2 cup crumbled feta, optional
- In a small bowl, combine the shallots with the red wine vinegar and 1/4 teaspoon salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.
- In a medium bowl, toss the shallots, radishes, jícama, cucumber, and a pinch of salt.
- In a small bowl, whisk the lime juice, honey, lime zest, 1/4 teaspoon salt, a few grinds of black pepper, and a pinch of chile powder. Gradually whisk in the olive oil.
- Toss the dressing with the vegetables. Fold in the feta, if using and season to taste with salt, pepper, and chile powder.