Asparagus and Jicama Spring Salad

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Asparagus and Jicama Spring Salad
Impress your friends with this beautiful nutritious and delicious dish. The fresh spring flavours of asparagus, crisp radish, sweet jicama and licorice (from the fennel) blend perfectly with the mustard lime dressing.
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Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the jicama. Cut the jicama and radish into thin strips using a peeler or other kitchen tool.
  2. Remove core from fennel bulb. Use a potato peeler to make thin strips of asparagus and fennel.
  3. Combine the cut vegetables in a large bowl.
  4. In a separate bowl, blend together the rest of the ingredients to make the dressing.
  5. Pour the dressing over the vegetables and toss until evenly coated. Serve.
Recipe Notes

If you are following an Ideal Protein protocol: One serving of this recipe (half) counts as 2 cups pf select vegetables.

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