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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's Tips and Tricks
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!