Author Notes: I created this recipe to replace tortilla chips with something tasty and crunchy that also packs a healthy punch. I eat it at lunch, but it also makes a great snack or a lovely side dish at dinner. The chopping is almost a form of meditation. I make a big batch to last the whole week. For a change of pace, you can sprinkle some chunky chat masala spice (from the Indian store) instead of the coriander . I put coriander seeds into a pepper grinder which grinds super fresh, fragrant coriander. —LeslieAnn
Serves: 8
Ingredients
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2
large lemons juiced
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1
teaspoon agave nectar
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1
Jicama diced
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1
red pepper diced
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1
yellow pepper diced
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1
orange pepper diced
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1
cup corn (fresh or frozen thawed)
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2
small carrots diced
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1
large celery stalk diced
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1/4
cup craisins
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1/4
cup cilantro (optional)
Directions
- Juice two large lemons into a large bowl (strain for pits).
- Stir in the agave nectar and coriander.
- Dice each of the vegetables and the apple into small pieces and add to the lemon juice mixture. Add the corn.
- Mix in craisins.
- Stir in cilantro if desired.
- This recipe becomes more delicious after it has steeped in the juice for a few hours and the flavors meld.
/9bc04897-8988-49d5-b0df-31ebddf090d5--HPIM0886.JPG "Jicama Color Crunch Salad 2")
