Tag Archives: radish

Jicama, Avocado and Radish Salad with Lime Vinaigrette

I’m so happy to have Rika from vegan miam on the blog, here today! It’s not her first rodeo, and I’m so glad that she has joined us again. This jicama salad looks like the perfect segway into Spring from Winter and is insanely refreshing. After taking a look at this beautiful dish, make sure to check out the awesome food and travel photos over on her site! :)

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Bonjour my lovely Vegan Yack Attack readers!!! First off, a massive thanks to beautiful Jackie from Vegan Yack Attack for inviting me to be today’s guest blogger. Her amazing vegan food blog makes me (aka culinary adventurer) crave her food more, and subsequently eat more of it whilst traveling. In January of 2013, I wrote my first guest post for her blog about vegan & raw eats in Phuket, Thailand. So this is my second guest post for Vegan Yack Attack!

For those of you who don’t know me or my blog, let me give you a quick explanation of who I am. I’m Rika, I run a vegan food and travel blog vegan miam, with my photographer and partner Doni, covering vegan food, products, recipes, air travel and eateries around the world. In late 2011, I initially started my blog to share our experiences as vegan travelers but quickly found that our experiences abroad motivated us to craft dishes inspired by our travels. There is nothing more rewarding than bringing food back, both figuratively and literally, from our travels. While traveling, Doni and I love to craft local dishes using locally sourced ingredients but we also enjoy bringing concepts and dishes back from our travels to veganize at home. Please check out our travel schedule to see our current location.

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Prior to heading down South to Mexico City (DF), the lovely people at Frieda’s Inc. sent me a few of their January specialty items including dried bird’s-eye chili. Just in time to get me in the mood for DF, they included a massive Jicama – and Jicama reminds me of all the fresh, bright, raw vegetable dishes we loved on our first trip to DF two years ago. We love Jicama raw, thinly sliced or julienned in salads and slaws or atop a taco.

Jicama (pronounced ‘hee-ka-ma’) is a popular root vegetable in Mexico and eaten as a raw snack with chili and lime (con chile y limón). According to Frieda’s Inc., Jicama can be substituted for fresh water chestnuts. Underneath the fibrous exterior, Jicama is wonderfully crunchy and juicy. While mild in actual flavor – it is earthy with a faint sweetness – Jicama absorbs dressings especially well, making it a great component for salads.

Jicama, Avocado and Radish Salad with Lime VinaigretteSelection + Storage:
Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week. Learn more about Jicama here.

Explore this brilliant delicacy in a healthy way with this Jicama, Avocado and Radish Salad with Lime Vinaigrette. This recipe incorporates julienned Jicama, earthy and peppery sliced radishes, creamy diced avocado, chopped cilantro and of course, the roasted and ground dried Bird’s-eye chili. Top it off with a tangy lime vinaigrette. Simply serve the salad atop taco or eat on its own!

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Creamy Greek Summer Salad

It has been kind of crazy at home lately, hence the less-than-consistent posting (sorry!), but I’ve been able to fit in a few delicious meals here and there and this one is definitely among them. The best way for my to describe this to you is that it’s the love child of tzatziki sauce and a potato-less potato salad. ;)

This refreshing, light, and yummy salad can be eaten as a side, used as a dip for crunchy pita chips or placed in a wrap (maybe with baked falafel?). It is super easy to make, even if you don’t have a spiralizer, and aside from soaking the cashews it takes hardly any time at all!

One Year Ago: Naughty Watermelon

Creamy Greek Summer Salad

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Serves: 4

A delectably simple side dish, filled with fresh ingredients, that is great for summer parties!
Ingredients
  • 2 Cups Cucumbers, Shredded or Spiralized (noodles)
  • ¾ Cup Red Onion, Cut into Slivers or Spiralized (shaved)
  • ¾ Cup Tomato, Chopped
  • ½ Cup Radish, Thinly Sliced or Spiralized (shaved)
  • ½ Cup Artichoke Hearts (non-marinated), Sliced Smaller
  • 1 Cup Raw Cashews, Soaked for 2+ Hours
  • ⅔ Cup Water
  • 3 Tbsp. Lemon Juice
  • 1 Clove Fresh Garlic
  • ¼ tsp. Dried Dill
  • Salt & Pepper to Taste
Instructions
  1. Place the cucumber, red onion, tomato, radish and artichoke hearts into a large bowl and toss them together.
  2. In a blender, puree the cashews, water, lemon juice, garlic, and dill completely.
  3. Pour the creamy mixture over the veggies, and season with salt and pepper to taste. Refrigerate for 20 minutes or until chilled, serve.

With fresh ingredients like this, I just had to call it a summer salad. The crisp cucumbers, peppery radishes, and fresh lemon juice bring this dish to life and will make the transition from spring to summer much easier.

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Summery Salad

This salad is light, peppery, and perfect for the summer weather. I used 1 fresh bundle of arugula from the farmer’s market, a couple radishes, 5 oz. of corn kernels, chopped tomatoes, and chives. Tossed in a light vinaigrette and served chilled.

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