arugula, jicama- Arugula & Jicama Salad- cook for your life- anti-cancer recipes

Servings: 2 Prep time: 15minutes

Arugula & Jicama Salad

Arugula is actually a member of the cancer-fighting cruciferous vegetable family. Kudos if you already knew that. That alone makes it a wonderful salad choice, but add vitamin C-rich jicama to the mix and you have a simple salad that’s not only bursting with nutrients, but utterly delicious too. Jicama has a crunchy sweetness to it that is a perfect complement to tangy arugula, and if you choose to use the pink peppercorns, you’ll add an extra spicy exotic crunch to your salad.

1. In a bowl, beat the olive oil, vinegar and salt together. Stir in the tarragon. Add the jicama and toss to mix. Set aside in a cool place until you are ready to eat. Pile the arugula on top and toss together. Eat immediately.

ann-tip

If you can’t find fresh tarragon, don’t use dried. The taste is too strong. It’s better to use a little fresh parsley or cilantro if you like it.

Unlike black or white peppercorns, pink peppercorns are very soft and can be eaten whole, so don’t be tempted to substitute!

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