Jicama, Radish


and Orange Salad Vegan and gluten-free salad in 15 minutes.


Serves 4


“When I serve a filling entrée,” says cookbook author and food blogger Michael Natkin, “I like to have a brightly flavored, refreshing salad. It offers a nice contrast, makes the meal a little lighter and cuts the fattiness of the main dish.” This simple salad, dressed only with fresh orange juice, beautifully comple- ments Mexican and other Latin American meals.


Half a jicama, peeled and cut into 2 x 1


/4 x 1 /4 -inch batons


1 big handful radishes, trimmed and cut into quarters


4 Valencia oranges, cut into sections, juice reserved


1/4 tsp kosher salt


Freshly ground black pepper 1 handful fresh cilantro leaves, torn, for garnish


1. Combine the jicama, radishes and orange sections in a salad bowl with the salt and several hearty grinds of black pepper.


2. Add ¼ cup reserved orange juice and toss lightly.


3. Taste and adjust the seasoning. Garnish with the cilantro leaves and serve.


Source: Adapted from Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes, by Michael Natkin (Herbivoracious.com).


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natural awakenings October 2012


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