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CARE Recipe: Asparagus and Cucumber Salad with Jicama
This salad tastes so incredibly fresh, and it will surprise you at how fast it is to make. It’s perfect to have ready to go for when you walk in the door and want to start nibbling. Full of volume, fiber, and nutrients – you won’t have to feel guilty for enjoying this (vs. chips). Adapted from Martha Stewart’s Everyday Food (April 2009)
- Total Time: 25 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 bunch asparagus spears, cut into ~1″ pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- pinch salt (to taste)
- pinch ground black pepper (to taste)
- 2 cucumbers, cut in half then sliced
- 1 small jicama, peeled and julienned (sliced like matchsticks)
- 3 cups baby kale, (Earthbound Farm’s pre-washed baby kale works great)
Instructions
- In a medium pot with a mesh steamer, lightly steam asparagus until crisp-tender (about 3-4 minutes). Immediately remove from heat, uncover, and set aside.
- While asparagus is steaming, in a large mixing bowl, add vinegar, oil, salt, and pepper. Whisk gently to mix.
- Add steamed asparagus, cucumber, jicama, and kale. Toss to evenly coat.
Notes
- Additional fresh herbs like dill, cilantro, and basil, could also be added.
- Snow or sugar snap peas could be substituted when asparagus is out of season.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner, Side Dish
- Diet: Vegan
Nutrition
- Calories: 79
- Sugar: 2g
- Sodium: 33mg
- Fat: 4g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
