Photo by Gabriel Cabrera
This paleo salad couples prebotic jícama with the mighty phytoestrogenic pomegranate.
6 to 8 servings SERVINGS
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.
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.
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.