Tuesday, August 9, 2011


This gluten-free vegan salad is so refreshing on its own that I can't imagine altering it with any sort of dressing, but if you must, a citrus vinaigrette, probably lime, would do. In this salad, I used 2 T chopped cilantro, 1 cup of watermelon and 1 cup of jicama. Easy!
Above, you see an unpeeled jicama (pronounced hick-a-mah), which is sold at most branches of Whole Foods and at stores which sell Mexican ingredients. It must be kept cool and dry.
Cilantro just might be my favorite herb.

1 comment:

cheryl said...

Great idea. This salad is a perfect summer combination.