Asian jicama and apple salad

1
1
1
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
This delicious, 10-minute salad is both crunchy and sweet. It's perfect for picnics, barbecues, and for topping pulled pork sandwiches. Or it's delicious enough to enjoy all on its own as a light lunch. You also get to show off your chopping skills by julienning the jicama, pear, apple, and onion. Simply toss with raspberry vinegar, olive oil, and a little salt and pepper. It's the perfect make-ahead salad since it has to hang out in the fridge for about an hour to give all the flavors a chance to get to know each other. For a more substantial meal, you can serve on a bed of greens.

Ingredients

uncooked jicama

1 pound(s)

pear(s)

1 large, Asian-variety

fresh apple(s)

1 large, Granny Smith-variety

uncooked red onion(s)

1 small

chives

¼ cup(s), chopped

vinegar

2 Tbsp, raspberry-variety

olive oil

1 Tbsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. Peel the jicama and slice it into thin julienne; place in a serving bowl. Julienne the pear, apple and onions and add to the jicama. Toss all the ingredients together and refrigerate for an hour. Yields about 1 cup per serving.

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