Just a few ingredients make this salad crunchy irresistible, and you know If you’re going to be outside having a blast on the July 4th weekend, you’re going to be THIRSTY. Here’s a yummy and unique salad that will make you feel great, because both of the main ingredients are mostly…wait for it…water! We’ve added lots of delicious spice with the smoked paprika and the addition of bright-tasting fresh mint to this easy-to-prepare salad. Great news, its awesome texture makes it a super make ahead side for the picnic or the barbeque. Trust us, this is a salad you have to try. But when you do, you’ll be making it more often than just this weekend!
Did you know that Smoked Paprika contains capsaicin, a compound found in all peppers (the higher the heat the more capsaicin)? There are numerous health benefits to capsaicin. For example, it has antioxidant properties to help reduce the risk of cancer and other diseases. Capsaicin also helps support the immune system and can even alleviate gas.
Jicama and Cucumber Salad
- 1/4 Cider Vinegar
- 2 TB Honey
- 1 TB Avocado Oil
- 1 TB Chopped Onion
- 2 Tsp Smoked Paprika
- Sea Salt and Freshly Ground Black Pepper
- 2 Cups Peeled, Diced Jicama
- 2 Cups Seeded, Diced Cucumber
- ¼ Cup Sliced or Slivered *Toasted Almonds
- 2 TB Chopped Fresh Mint, plus more for garnish
Add the vinegar, honey, oil, onion and smoked paprika to a food processor and puree.
Add the remaining ingredients to a bowl and toss with the dressing. Garnish with more mint as desired
Make the *Toasted Almonds by spreading them out on a sheet tray and roasting them for 5 – 7 minutes in a 400F oven.