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Monday, 5 May 2014

Asparagus and Jicama Spring Salad

This spring slaw is perfect for a pot luck. Impress your friends with this beautiful nutritious and delicious dish. The fresh spring flavours of asparagus, crisp radish, sweet jicama and licorice (from the fennel) blend perfectly with the mustard lime dressing.

  • 1/2 medium jicama - peel brown skin and julienne the white part
  • 6-8 radishes - julienne 
  • 6-8 spears asparagus - use a potato peeler to peel thin strips off the asparagus
  • 1 small fennel bulb - cut in half remove core use potato peeler to peel thin strips
  • 1 Tbsp stone ground mustard
  • handful of fresh chives
  • 2 tsp basil 
  • a handful of fennel fronds
  • juice of 1/2 lime
  • 1/4 c. olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp Cayenne pepper (optional)
  • salt and pepper
Note: If you have trouble finding jicama, substitute chayote.

  1. Cut and prepare the jicama, radishes, asparagus and fennel as noted. Combine in a large bowl.
  2. In a separate bowl, blend together the rest of the ingredients to make the dressing. 
  3. Pour the dressing over the vegetables and toss until evenly coated. Serve.

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