What better way to get your daily dose of greens and nutrient filled veggies than a big salad bursting with flavour?
Enjoying flavours that compliment each other and make your taste buds happy is the best way to ensure you actually stick with your healthy eating goals and make healthy living more sustainable and fun.
And seriously, just thinking about the fresh citrus flavour of lime and the fragrant combination of cilantro and avocado is enough to make anyone’s mouth water!
If you haven’t tried jicama before, it a root vegetable with a subtle sweet flavour that gives you prebiotic fibre to keep your belly happy. You can find it in most grocery stores in the section with ethnic foods. I get mine delivered from spud.ca.
Enjoy the recipe below and don’t forget to share:)
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
main dish
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- 1 tsp coconut oil
- 1/4 red onion sliced
- 2 cups mixed greens
- 1/2 cup black beans cooked and rinsed (I used Eden brand, which is BPA free)
- 3/4 cup jicama spiralized or shredded
- 3/4 cup Red Cabbage thinly sliced
- 1/2 cup pineapple cubed
- 1 Avocado ripe
- 1/4 cup fresh lime juice
- 1/4 cup pineapple chopped
- 1 cup cilantro roughly chopped
- 1 clove garlic
- 1/8 tsp grey or pink sea salt
- 1 handful fresh cilantro roughly chopped
- 2 Tbsp cashew cream dip I used Spreadem' Kitchen Jalapeno Cashew Dip
Ingredients
Salad
Avocado Cilantro Cream
Optional Toppings
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|
- Heat coconut oil over medium heat on a small pan and add sliced red onion. Cook for 5 minutes, or until translucent.
- Add the greens to your salad bowl first, then prepare the other toppings and add to the salad one by one.
- Prepare the dressing by combining everything into a blender and adding just enough water to get the contents to mix smooth.
- Drizzle with Avocado Cilantro Cream and enjoy!
You can use any brand cashew cream dip in this recipe, prepare your own or use Greek yogurt if you don't have a dairy intolerance.
For more protein, add leftover chicken or grass fed steak.