Kale Jicama Cucumber Salad with Balsamic Vinaigrette
By Micki Brown
Serves 4
Salad Ingredients:
1 lb jicama, peeled, grated
1 lb cucumbers, cut into matchsticks or spiralized
1 medium red bell pepper, stem and seeds removed, chopped
1 cup chopped kale
2 green onions, sliced
Balsamic vinaigrette
Toasted corn (optional)
Vinaigrette Ingredients:
6 oz 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
1
In a pint-sized mason jar, combine the ingredients for the vinaigrette, and shake well.
2
In a large bowl, add the jicama, cucumbers, red bell pepper, kale and green onions; toss together
3
Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with toasted corn. Enjoy!
Ingredients
Salad Ingredients:
1 lb jicama, peeled, grated
1 lb cucumbers, cut into matchsticks or spiralized
1 medium red bell pepper, stem and seeds removed, chopped
1 cup chopped kale
2 green onions, sliced
Balsamic vinaigrette
Toasted corn (optional)
Vinaigrette Ingredients:
6 oz 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
1
In a pint-sized mason jar, combine the ingredients for the vinaigrette, and shake well.
2
In a large bowl, add the jicama, cucumbers, red bell pepper, kale and green onions; toss together
3
Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with toasted corn. Enjoy!