This is one of my favorite go-to salads on those hot summer days. It comes together very quickly and is always a crowd pleaser! It’s such a customizable dish as well so have some fun with it!
I was first introduced to Jicama from an amazing cooking class I took at a local Co-Op in Washington called PCC. The class was focused on mindful eating and anti-inflammatory foods. The woman who taught the class was nutritionist Michelle Babb MS, RD, CD. She was a vessel of knowledge. I loved how she focused a lot on the texture of food and how that can help you become mindful when eating. If you intentionally include different types of textures in a salad or meal you can take the time to feel them in your mouth while chewing. It sounded silly at first but it really made me slow down when It came to my eating habits and allowed me to become more present when sitting down for a meal. This salad is my tweaked version of her Jicama salad. It has definitely become one of my favorites.
First texture of the salad is shredded Jicama. The taste of Jicama is a hybrid of snap peas and water chestnut, in my opinion. It’s amazing by itself but is by far the most important binder for this salad!
Finding out about the crunchy core of a broccoli stem was like finding a hidden gem. It’s SO good and is such a perfect way to use as much of the veggie as possible! There is about a 1/4 inch fiberous (not so yummy) outer layer you want to cut off to get to the soft core. You can clearly see the distinction in color when doing this.
The dressing for this salad is almost like Tzatziki sauce with a little more acidity and a hint of fresh basil.
This salad will stay fresh in your fridge for about 3 days.
Jicama & Broccoli Stem Summer Salad
Ingredients:
- 3 large broccoli stems peeled & chopped
- 1 medium size jicama peeled & shredded
- 6-7 radishes thinly sliced
- 1 cup fresh or frozen green peas
- 1/2 cup roughly chopped fresh basil
- 1/2 c Veganaise
- juice of 1/2 a lemon
- 1 tbsp apple cider vinegar
- 1/4 cup fresh dill (sub 1 tbsp dried)
- 1 fresh shredded Persian cucumber
- 1 clove garlic minced
- salt & pepper to taste
Instructions:
- To find the core of your broccoli stem cut each end off and look at the variation of color in the middle. It will go darker green to light green. You want to shave off the dark green sides leaving as much of the light green core as possible.
- Add the shredded jicama, radishes, peas, and broccoli to a large bowl along with the chopped basil. Stir to combine.
- Make the dressing by adding the Veganaise, minced garlic, dill, lemon, apple cider vinegar, shredded cucumber and salt and pepper to a bowl. Stir well and add to the bowl of veggies.
- Toss to coat everything evenly. Eat immediately.