Kale Jicama Cucumber Salad with Balsamic Vinaigrette

By Micki Brown
Serves 4

Salad Ingredients:

½ – ¾ pound jicama, peeled, grated

½ – ¾ pound cucumbers, cut into matchsticks or spiralized

1 medium red bell pepper, stem and seeds removed, chopped

1-2 cups chopped kale

2 green onions, sliced

Balsamic vinaigrette

Toasted corn (optional)

Vinaigrette Ingredients:

6 ounces extra virgin olive oil

1 ½ tbsp aged balsamic vinegar

1 tbsp pure maple syrup

1 tsp garlic, minced

½ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the vinaigrette, and shake well. In a large bowl, add the jicama, cucumbers, red bell pepper, kale and green onions; toss together. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with toasted corn. Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the vinaigrette separately and pour over the salad when you’re ready to serve.