Eating Healthy: Jicama Salad

This week's delicious recipe comes to us from OYP teacher Kathie: 

Jicama Salad with Avocado Mayonnaise
[From from Sarma Melngailis’ Living Raw Food]

This is one of my favorite summer recipes from one of my favorite raw food chefs, Sarma Melngailis, author of Living Raw Food and Raw Food, Real World. Both recipe books are just awesome for anyone, regardless of how much of their nutritional intake each day is raw.

Ingredients: Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted
½ cup sunflower seeds, soaked 1 hour or more
Zest of ½ a lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon nutritional yeast
1 teaspoon yellow mustard powder
1 ½ cups filtered water
½ cup extra virgin olive oil
3 teaspoons sea salt

Directions: Blend all ingredients in a high speed blender until smooth.

Ingredients: Jicama Salad–“potato salad”

8 cups of ½ inch cubes of peeled jicama
2 cups carrots, peeled and diced small
4 cups celery, diced small
2 cups capers, roughly chopped
1 cup thinly sliced scallions
Freshly ground pepper to taste

Directions: In a large bowl, toss all the ingredients with the avocado mayonnaise until thoroughly coated.

Easy enough, right? Hope you like it!

Image source: Sushiesque

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