LillyPad Health

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.

CourseSide Dish

Servings

2people

Servings

2people

Ingredients

1 1/4cups jicamapeeled, made into thin strips with a peeler
3/4cup radishmade into thin strips with a peeler
1 1/4cups asparagusmade into thin strips with a peeler
3/4cup fennel bulbmade into thin strips with a peeler
1Tbsp stone ground mustard
handful chives, fresh
2tsp basil
handful fennel fronds
1/2 limejuiced
1/4cup olive oil
1Tbsp apple cider vinegar
1tsp cayenne pepperoptional
salt and pepperto taste

Instructions

Peel the jicama. Cut the jicama and radish into thin strips using a peeler or other kitchen tool.
Remove core from fennel bulb. Use a potato peeler to make thin strips of asparagus and fennel.
Combine the cut vegetables in a large bowl.
In a separate bowl, blend together the rest of the ingredients to make the dressing.
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.