Name: Asparagus and Jicama Spring Salad
Yield: 2 people
Ingredients: 1 1/4 cups jicama (peeled, made into thin strips with a peeler); 3/4 cup radish (made into thin strips with a peeler); 1 1/4 cups asparagus (made into thin strips with a peeler); 3/4 cup fennel bulb (made into thin strips with a peeler); 1 Tbsp stone ground mustard; handful chives, fresh; 2 tsp basil; handful fennel fronds; 1/2 lime (juiced); 1/4 cup olive oil; 1 Tbsp apple cider vinegar; 1 tsp cayenne pepper (optional); salt and pepper (to taste)

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.

Course

Side Dish

Servings

people

Ingredients

1 1/4 cups jicama peeled, made into thin strips with a peeler
3/4 cup radish made into thin strips with a peeler
1 1/4 cups asparagus made into thin strips with a peeler
3/4 cup fennel bulb made into thin strips with a peeler
1 Tbsp stone ground mustard
handful chives, fresh
2 tsp basil
handful fennel fronds
1/2 lime juiced
1/4 cup olive oil
1 Tbsp apple cider vinegar
1 tsp cayenne pepper optional
salt and pepper to 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.

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Asparagus and Jicama Spring Salad

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