If you're looking for a way to jazz up your tomato salad, try this take with jicama--it's a root vegetable that tastes like pears. Its mild, refreshing flavor and distinct crunch make it perfect for summer. Look for sliced or whole jicama in the produce section. The creamy avocado dressing would be great on all sorts of salads. Source: Diabetic Living Magazine, Summer 2019

Beth Lipton
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Ingredients

Dressing

Salad

Directions

  • To prepare dressing: Combine oil and garlic in a small skillet over medium-low heat. Let sizzle for 30 seconds, then transfer to a food processor or high-speed blender. Add avocado, cilantro, lime zest, lime juice, honey, ground chipotle to taste, salt, and pepper; process until smooth. Add water, 1 Tbsp. at a time, to achieve desired consistency.

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  • To prepare salad: Combine tomatoes and jicama in a large bowl. Add the dressing and toss to coat. Sprinkle with cilantro and pepitas. Serve immediately.

Tips

Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.

Nutrition Facts

114 calories; 5.8 g total fat; 0.8 g saturated fat; 211 mg sodium. 496 mg potassium; 15.1 g carbohydrates; 7.1 g fiber; 5 g sugar; 2.4 g protein; 1047 IU vitamin a iu; 37 mg vitamin c; 42 mcg folate; 28 mg calcium; 1 mg iron; 29 mg magnesium;