Jícama, Radish, and Pepita Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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For a main-course salad, add some grilled shrimp or chicken and diced papaya. Ingredients:
1/2 cup olive oil |
1/3 cup chopped fresh cilantro |
1 1/2 tablespoons white wine vinegar |
1 tablespoon honey |
1 1/4 teaspoons ground cumin |
1 5-ounce package butter lettuce mix or baby spinach leaves |
2 cups diced peeled jicama |
1 scant cup thinly sliced radishes (about 8) |
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted |
1/2 cup coarsely crumbled queso fresco or cotija cheese |
Directions:
1. Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.
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