Busy, busy, busy! Between work, social engagements, teaching yoga, and doing some freelance work, I’ve definitely been stretched for time lately. Plus the gorgeous weather of last week had me longing to ditch all of my responsibilities and just enjoy the sun. Sometimes I feel like it’s easier to be responsible when the weather is more dismal, at least in these early months of Spring, when the longer daylight hours and warmer temps feel so new and exciting…These distractions and duties have unfortunately kept me away from Healthworks and away from blog writing for about a week! I’m excited to start off this new week feeling re-set – looking forward to doing some running, Zumba, and maybe checking out a Body Pump class, which I have yet to try. I’m also determined to get back on track with healthy eating, which took a bit of a detour over the past week. Tonight I’m making one of my favorite Spring/Summer salads – Jicama citrus – to go along with some homemade black bean burgers.

Jicama looks like a giant turnip, and underneath its brown skin is a white, juicy, crunchy flesh that is slightly sweet. I experimented with it a few weeks ago and came up with a super-simple salad recipe that makes a great side dish for any Southwestern-inspired menu. Add some avocado for a more filling salad to eat on its own.

 

Jicama Citrus Salad

1 small jicama, peeled and julienned

2 peeled and sectioned oranges – I used the Cara Cara which is especially bright and flavorful

½ red onion, diced

2 tbps olive oil

2 tbsp white wine vinegar

1 tbsp juice reserved from the oranges

1/4 tsp chili powder

1/4 tsp cumin

Combine the jicama, sectioned oranges, and onion in a large salad bowl. In a small bowl, whisk together the oil, vinegar, juice, and spices. Pour dressing into the larger bowl and mix well.

This salad tastes good right away, and even better after it has marinated in the juices for a day or two. Enjoy in the sunshine!

– Jean

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