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 Avocado and Radish Salad with Lime Vinaigrette looks like the perfect segway into Spring from Winter and is SUPER refreshing. After taking a look at this beautiful dish, make sure to check out the awesome food and travel photos over on her site! 🙂
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!
Before I get to the Jicama Avocado and Radish Salad with Lime Vinaigrette, let me tell you about myself. 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.
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.
Selection + 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!
For the vinaigrette:
- 1/4 cup lime juice, freshly squeezed
- 1 1/2 teaspoons kosher salt
- 1/3 cup extra virgin olive oil
For the salad:
- 1 ounces medium-size bunch radishes, trimmed and sliced very thin, 5
- 1 large Hass avocado, diced
- 1 in medium jicama, peeled and sliced matchsticks or julienned, about 400g
- 4-5 Bird’s-eye chili or any dried red chili, roasted and ground for garnish
- 1/2 cup chopped cilantro leaves for garnish
- Salt to taste, optional
- Dry-roast dried chili peppers in a cast-iron skillet over medium heat for 5 minutes until darkened, but not blackened. Keep stirring to get all sides toasted evenly. Remove from heat and let them cool before grinding. When cooled, remove the stems and grind them using a spice grinder or mortar and pestle. This makes about 1 tablespoon or so. Keep the ground chili pepper in a jar in the pantry for up to a year.
- In a small bowl, whisk together the lime juice and salt. Add olive oil in a thin stream into a bowl while whisking, about 10 seconds.
- In a large bowl, combine radishes, avocado and jicama. Add vinaigrette to taste (all may not be needed), and toss gently. Add salt to taste (optional). Sprinkle with ground dried chili (used 2 teaspoons) and chopped cilantro leaves.
Advance preparation: The vinaigrette can be made a few hours ahead. The salad keeps well for day or two in the refrigerator. Keeping: Store the vinaigrette in a covered container and use within 3 days. Whisk before using. Note: For a spicier version, add 1 1/2 tablespoons freshly ground dried chili instead.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
It’s been a pleasure sharing my recipe with you today and check out more of our delicious vegan recipes and eats at vegan miam. Have a lovely day! xxx
Rika + Doni are a couple, photographers, global travelers and vegan foodies based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying yummy in French and represents their desire to discover decadent vegan cuisine and recipes around the world together. Follow Rika on Facebook, Twitter, Pinterest and Instagram.