Dr. Padma Garvey

The plant-based Doctor Mom 

Jicama Salad


This is a simple but versatile salad.  You can throw some on a large bed of lettuce, place some in a whole wheat wrap, or place some over a triscut with hummus. 

Jicama is available at most large supermarkets now.  It has an unbelievable crunch and just a hint of sweetness.  You need a heavy duty kitchen knife to cut though the jicama.  Cut it into quarters.  Then using a smaller knife, peel the outer skin off.  I have a handy kitchen gadget that allows me to make small dice chops rather quickly.  I suggest you purchase something like this if you want to prepare more plant-based food.




Dice finely one jicama, two carrots, one small red onion, one jalapeno, and one small red pepper.  You want all the ingredients to be about equal in size to a pea.  Mix together.  If you want, you can also add one small packet of frozen peas.  Add the juice of three to four limes, add 1/3 cup of finely chopped fresh cilantro.  Add ½ teaspoon of salt, one teaspoon of agave nectar.  Add 1/2 cup of unsalted, peeled, pumpkin seeds or sunflower seeds.  Let it sit overnight in the fridge.