Jicama Shrimp Salad

One of my new co-workers, Dawn, loves all things health and fitness just like I do.  We often will chat about the gym and new recipes we’re trying.  She actually has a whole recipe index that she shared with me in Google, so I’m sure you guys will see some “Dawn Recipes” popping up on the blog as I give them a try.

Last week Dawn asked me if I had ever tasted jicama before.

Ummm, what the waaah?

After a little research on the world-wide web, I read that a jicama, also called a yam bean, is a large, bulbous root vegetable with a crispy texture similar to a water chestnut.  It also compares to a raw potato.  It has a rough brown skin which should be peeled before eating or cooking and has a subtle yet sweet flavor.  Jicama is a vegetable that provides nutrition (fiber, potassium, vitamin C), texture, and an ethnic note to a variety of dishes whether used raw or cooked (it originates in Central America).

It sounded like a vegetable I should try, and Dawn not only brought one in for me the next day to use, but she brought me a little Tupperware container of her jicama shrimp salad to try.  I immediately loved it and decided I needed to make this on my own.  So I did.

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Jicama Shrimp Salad

Makes 4 servings 

Ingredients

• 2 tsp lemon rind
• ½ tsp salt
• ½ tsp pepper
• 24 shrimp
• ½ cup cucumber, chopped
• 1 jicama cut into strips
• 1 avocado, peeled & diced
• 2 tbsp lemon or lime juice
• 1 tbsp white wine vinegar
• 2 scallions
• handful of mint
• 1 oz fresh cheese (goat or feta)

Directions

1. Cut up the cucumber, jicama, and avocado as directed above.
2. Mix everything together.

Super easy, and super yummy.

Tim and I enjoyed this salad as a side to tuna melts one night we didn’t feel like cooking anything else elaborate, and then it made for an easy leftover lunch the next day.

 

Have you heard of jicama before?  Have you tried it?  I need to look up some other ways to eat it!!