I love this salad! I love its simplicity, its elegance, its taste. Everyone who’s tasted it, has given it thumbs up. Believe me, its a winner. Give it a shot!
Serves: 4-ish servings
For the dressing 3/4 cup olive oil 1/4 cup white wine vinegar — apple cider vinegar works in a pinch 1 tablespoon honey 2 to 3 tablespoons fresh minced tarragon — depending on how fragrant you want it 1/2 tablespoon mustard — if you tolerate it. I don’t, which makes for a less emulsified dressing, but it still works Salt and pepper to taste For the salad 1 medium size jicama, peeled 1 medium size golden beet, peeled 2 small or one really large carrot, peeled 2 to 3 tablespoons pumpkin seeds — omit for AIP
- Make your dressing. My favorite method at present is to throw everything — minus the minced herbs — in a mason jar and blend with a hand blender. Add half of the tarragon, and salt and pepper to taste.
- Let’s talk about the cutting. These three vegetables have similar texture, so just do the same thing with all of them. I like spirilizing them, but can also slice them thin or julienne them in a mandoline, or simply shred them.
- Toast the pumpkin seeds for a few minutes in a thick bottom skilled, or in the oven.
- Toss the vegetables and dress them. Add the pumpkin seeds, correct the seasoning and finish with fresh tarragon, if you’d like.
I am a health concierge of sorts — a combination of nutritionist, coach, teacher and chef. I vet GOOD science from nutrition and health sources I trust and translate it into a customized daily practice for you. Think of me as a project manager. The project? YOUR health recovery.