Apple Jicama Salad With Chile Lime Vinaigrette
Would you rather have a table-sized apple that wouldn’t spoil or a fully-functional apple-sized kitchen? Personally, I’d opt for the apple-sized kitchen — it would bring a whole new meaning to the ‘micro restaurant’ trend.
Back on track, today’s salad is inspired by the street food flavors of Mexico, prepared with cool, crisp apples and jícama with a spicy-sweet lime vinaigrette. This apple jicama salad will be larger than life flavor addition to your recipe rotation. We all need easy recipes that can be pulled together quickly, whether for guests, family, or a fancy Tuesday evening home alone (hey, self-care includes good cooking!).
Make the chili lime vinaigrette – Place all of the ingredients in a high-speed blender and mix on high until smooth. Taste and adjust salt and pepper, if necessary.
Make the tajin – Mix the tajin ingredients, stirring well. Place the mixture on a parchment-lined pan and bake at 200˚ for 1 hour. Remove from the oven and let cool to room temperature. Place in a spice jar.
Make the salad – In a large bowl, mix the organic mixed greens, apple, jicama, and cilantro. Add 3-4 tbsp of the vinaigrette and toss. Divide between 4 large salad bowls. Garnish with extra cilantro, if desired.
CHILI LIME VINAIGRETTE
- ½ cup cooked chickpeas
- the grated zest and juice from 2 limes
- 2 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tsp agave nectar
- 1 garlic clove
- ½ tsp tajin, recipe follows
- ½ tsp salt
- freshly ground pepper to taste
SMALL BATCH TAJIN
- 1 tbsp ancho chili powder
- 1 tbsp Amarillo chili powder
- 1 tbsp California chili powder
- 3 tsp crystallized lime powder
- 2 tsp pink Himalayan sea salt
APPLE JICAMA SALAD
- 5 oz organic mixed greens
- 1 apple, peeled and julienned
- ½ cup jicama, peeled and juilienned
- 2 tbsp chopped cilantro