Tag Archives: jicama

Citrus Avocado Salad with Chicken

Citrus Avocado Salad with Chicken | stupideasypaleo.com The inspiration from this recipe came from a hip, local eatery here in San Diego called Craft & Commerce. Their version of this salad comes with fried goat cheese – and would put me on the express train to Stomachacheville – but the rest is absolutely divine. I served mine with Easy Pan-Fried Lemon Chicken because it’s already got a bright, citrusy flavor.

Prep time: 15 min     Cook time:  0 min     Makes: 2 servings

Ingredients for Citrus Avocado Salad with Chicken

  • 6-8 cups of arugula (rocket) or spinach
  • 2 small oranges, cut into segments
  • 1 grapefruit, cut into segments
  • 1 ripe avocado, cubed
  • 1 Tablespoon olive oil
  • Salt and pepper
  • 1/2 cup Pickled Jicama, optional
  • Top with Easy Pan-Fried Lemon Chicken or any other protein of choice, if desired

Directions for Citrus Avocado Salad with Chicken

  1. Place the arugula down on the bottom of the plates. 
  2. Zest one orange and the grapefruit into a small bowl. Cut the both oranges and grapefruit into segments over the bowl to catch any juice. Squeeze the rest of the juice from the membranes!! Set the juice aside.
  3. Top each salad with the segments from one orange, half a grapefruit, and ~1/4 cup of pickled jicama if desired.
  4. In the bowl with the juice, add a pinch of salt and pepper and whisk in the olive oil to make a simple vinaigrette (you should have about 3 Tablespoons of juice, and if your fruit didn’t yield enough you could always add the juice of a lemon).
  5. Pour the dressing over the salad and top with chicken or your protein of choice.

Easy Breakfast Salad

Easy Breakfast Salad | stupideasypaleo.com I’ve taken a liking to making what I call breakfast salad. It’s usually a mash up of different mildly flavored veggies or leftover fruit that’s in my fridge, and the exact ingredients are always different. Sneaking in more veggies is something I’m always trying to do, and this cold salad served in the morning is a good way to do that. You could easily prep this the night before to save time in the a.m. Easily doubles for two servings.

Prep time: 10 min     Cook time:  0 min     Makes: 1 serving

Ingredients for Easy Breakfast Salad

  • 1/2 an orange, segmented or cut into supremes
  • 1/2 a black plum, chopped
  • 1 stalk celery, chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup of jicama, cubed
  • 1/2 an avocado, chopped
  • 1Tablespoon chopped mint or parsley
  • Juice of 1 lemon
  • Salt and pepper to taste

Easy Breakfast Salad | stupideasypaleo.com Directions for Easy Breakfast Salad

  1. Combine all the veggies, fruit and herbs in a medium-sized bowl.
  2. Squeeze the lemon juice on top.
  3. Gently stir to combine all the flavors. If you’re preparing other breakfast items like eggs, make the salad first so it has time to sit and let the flavors marry a bit.
  4. Season with salt and pepper to taste.

Jicama Carrot Slaw

Jicama Carrot Slaw | stupideasypaleo.com Memorial Day Weekend is almost here. That means it’s time for more BBQs and summer fun, and it also means it’s socially acceptable to wear white. I almost never wear white because I’m the world’s biggest klutz. Truly. Just this morning, I was grading lab reports with a shaker bottle of decaf coffee on my desk. Suddenly, a notebook slid off the top of a stack and – you guessed it – coffee. went. all. over. Luckily, I know myself better than to wear white at any time. My brown shorts perfectly camouflaged the fact that I’d just poured coffee all over my lap. Score!

To make a long story short, with parties and Memorial Day gatherings in the near future, this refreshing slaw is a great side dish to bring with. You could also add shredded cabbage for a more traditional take on slaw.

Prep time: 15 min     Cook time: 0 min    Makes: ~2 cups

Ingredients for Jicama Carrot Slaw

  • 1 cup carrots, shredded
  • 1 cup jicama, shredded
  • 2 Tablespoons chipotle mayo
  • 3 Tablespoons chopped cilantro
  • Juice of 1/2 a lime
  • Sea salt and pepper to taste

Jicama Carrot Slaw | stupideasypaleo.com

Directions for Jicama Carrot Slaw

  1. Use a box grater or a food processor with a shredder blade to shred the carrots and jicama. Bonus tip: buy pre-shredded carrots to save time (though they are usually more expensive).
  2. Combine the shredded carrots and jicama in a large bowl. Add the chipotle mayo, cilantro, and lime juice.
  3. Stir until combined well. Add salt and pepper to taste.
  4. Chill for best flavor.

Cinco de Mayo Steak Salad

Cinco de Mayo Steak Salad | stupideasypaleo.com Living in San Diego, you could say that Cinco de Mayo is a pretty big deal around these parts. All over the city – and pretty much the rest of the US – folks will be gladly using this holiday to eat vast quantities of guacamole and drink lots of tequila. I hate tequila. It all stems back to a Jimmy Buffet concert in October 2008, but I digress. Safe to say, no NorCal margaritas for me!

I made a version of this salad the other day, and it was so punchy with flavor that I had to make it again. And then it hit me! The colors are red, white and green and most of the ingredients are common to Mexican cuisine. In celebration of the Fifth of May, the Battle of Puebla and the love of drinking fermented agave, I bring you this festive salad. Substitute any cooked meat you’d like if you don’t like steak. I topped mine with a pan-fried grassfed New York strip steak sliced thin.

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 cups of salad (plus meat)

Ingredients for Cinco de Mayo Steak Salad

  • 1 cup spinach leaves
  • 1 ripe tomato, cubed
  • 1/2 cup jicama, cubed
  • 1/2 an avocado, cubed
  • 1/4 cup cilantro, chopped
  • Juice of 1-2 limes
  • 1 tsp olive oil
  • Sea salt and pepper to taste

Cinco de Mayo Steak Salad | stupideasypaleo.com

Directions for Cinco de Mayo Steak Salad

  1. Combine the spinach, tomato, jicama, avocado and cilantro in a bowl. Squeeze the lime juice on top and drizzle with olive oil. 
  2. Taste and season with salt and pepper if you like.
  3. Top with cooked meat of choice. I used steak, but grilled chicken would be a great alternative!

 

Pickled Jicama

If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. Recently, I ordered a salad at one of my new favorite eating spots – Craft & Commerce in the Little Italy district of San Diego – and it came with what I guessed was pickled jicama. It was tangy and crunchy and definitely better than regular pickles. I set out to recreate them at home, but my first batch wasn’t great – I used regular pickling spices, and it just wasn’t the same. So last week, while dining at C & C I asked the waitress if she could find out the ingredients for me. She came back with the info from the kitchen: rice wine vinegar, salt, sugar and chilies. I modified it a bit and this is the result.

Ingredients

  • 1 small jicama, cubed
  • 1/2 cup white wine vinegar
  • 1/2 cup white vinegar
  • 1 Tablespoon honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 a jalapeño pepper, minced

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Directions

  1. Peel the jicama with a knife and cut into small cubes, and minced the jalapeño (be sure to wash your hands after handling the pepper).
  2. In a small saucepan on medium heat, add the vinegars, honey, salt and pepper. Stir until combined.
  3. Pour the hot vinegar over the jicama cubes, and add the chili pepper.
  4. Pack into a quart-sized mason jar and refrigerate. Tastes best when it has marinated for at least 24 hours but you can make a quick pickle out of it by letting it sit for about 30 minutes.