One of our favorite recipes is Paleo Jicama Dill “Potato” Salad, which I will shortened to just Jicama Salad. It is very refreshing and it looks like the grocery stores pretty much carry this produce throughout the year. I know it takes about four months to grow and produce jicama – which reminds me I need to soak the jicama seeds and plant them if I want to have my own homegrown jicama.
Last year I started gardening as a hobby, as a thing to do other than playing Farmville. 😀 Ha ha… I know, I had confessed previously that I am a Farmville addict. I have not been playing Farmville for months, but I can easily get hooked playing Farmville again. So my dearest Hubby built me raised beds and let me play in the real garden instead. At least from this garden, we produce something edible, rather than just a sore neck and dry eyes from staring at the screen too long.
Yes, last year we planted jicama, although it was rather late, and the few jicamas that we had were midget ones compared to the store-bought ones. However, the jicama rather reminded me of the jicama or “bengkuang” back home, which usually is about one – two inches in diameter. The ones produced in Mexico, oh my, it can have five or six inches in diameter.
Back to the Jicama salad. I found this recipe from Paleo Grubs when I was looking at Rebecca Bohl’s recipes. Both Hubby and I like to eat raw jicama, but if we can make something out of it as a side dish, that will be fine too. So we decided to try this recipe, and the ingredients were fairly simple too.
We only needed a large jicama, celery, green onion, fresh dill, paleo mayo – or regular mayo if you’re not doing Paleo lifestyle, apple cider vinegar, mustard powder, paprika, lemon juice, and black pepper.
First I just basically made the dressing by mixing the mayo, apple cider vinegar, lemon juice, mustard powder, paprika, and chopped dill.
Then I just mixed them until I got a smooth and creamy dressing. The paleo mayo could be a little bit chunky and thick at times.
Then, in a medium size bowl, I mixed all of the cut up jicama, celery, and green onions.
Poured the dressing on the veggies and mixed them up…
And voila! A side dish ready to be eaten. Fresh and tasty. The crunchiness and sweetness of jicama, combined with the tanginess of the dressing, made this a favorite side dish for us. So, try this recipe, and let me know if you agree with me. 🙂 Until my next post!
Paleo Jicama Dill “Potato” Salad
Recipe courtesy: Rebecca Bohl
1 large jicama – about 4 -5 inches in diameter
2 stalks celery
2 green onions
½ cup Paleo Mayo
3 tbs apple cider vinegar
2 tsp lemon juice
½ tsp paprika
2 tsp mustard powder
1 tbs chopped fresh dill
½ tsp salt
black pepper to taste
Peel and cut jicama into small cubes. Chop celery and slice green onions. Mix all these into a medium size mixing bowl.
In a small bowl, combine the ingredients for the dressing, mix well.
Pour dressing into vegetables, stir and chill for at least 30 minutes before serving.