You see jícama in most health stores, but probably wonder what to do with it. This crunchy and yummy root gets its sweet flavor from inulin, which is a prebiotic — food for the probiotics in your gut.
For the Salad
- One 2-1/2- to 3-pound jícama, peeled and cut into 1/8-inch sticks
- 1 medium pomegranate, seeds removed
- 1/2 red onion, thinly sliced
- 1 cup loosely packed fresh cilantro, finely chopped
- 1/2 cup loosely packed fresh mint, finely shredded
For the Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons pomegranate molasses (optional)
- 1/2 teaspoon sea salt
- Mix the jícama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
- In a small bowl, make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
- Pour the dressing over the salad and toss until jícama is well-coated.
- Chill for at least 20 minutes before serving.
Note: For an autoimmune protocol (AIP) version of this recipe, omit the pomegranate seeds. For anti-candida, use half the pomegranate or omit it entirely.
For more about pomegranates, see:
From Cooking for Hormone Balance: A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight. Copyright © 2018 by Magdalena Wszelaki. Reprinted with permission by HarperOne, a division of HarperCollins Publishers.