Rainbow Jicama-Lime Salad

This is a beautiful salad for spring and summer. Not only because it has all the colors of the rainbow, but it’s refreshingly delicious too! I like to prepare all my veggies, place them in a container and then just dress them as needed. That way, I have salad fixings ready to grab and garnish with chicken, chopped eggs, cultured beets and cabbage, nuts, or I just enjoy it as is. Crunchy, limey, sweet and tangy. Yummm.

1 Med. Size Jicama, peeled and shredded
2 Carrots, I like to use the varied colored ones, shredded
2 Scallions, chopped
1 Small Bunch Cilantro, chopped (or use a mix of cilantro, fresh parsley, and basil)
2 tsp. Fresh Mint, chopped
3 Radishes, chopped or spiralized
1 Ripe Avocado, sliced to garnish on top
Dressing:
1/3 C. Olive Oil
2 T. Apple Cider Vinegar
2 T. Cashew Butter
1/2 C. Lemon and Lime Juice (2 Lemons, 1 Lime)
Zest of 1 Lime
3/4 tsp. Celtic Sea Salt
2 drops Stevia Liquid
1/4 C. Water
1 Clove Garlic

Directions:

  1. Mix veggies in a bowl.
  2. Then, blend ingredients for the dressing. Dress as needed.
  3. Garnish with Cultured Veggies: Cabbage, Carrot, and Ginger Beets, avocado, chopped eggs, chicken, fish, or nuts. Enjoy!