RWB Salad

I wanted my kids to try jicama because I just knew it would be a hit. I also knew that delivery of said jicama would be critical. I paired it with two foods I know they absolutely love and even my picky eater said he liked the jicama! SUCCESS!

Jicama (pronounced hick-amma) is a large root that comes in a tough, fibrous brown skin that needs to be completely removed prior to eating. I can best describe jicama as an apple and a potato mixed together, slightly sweet and crunchy like an apple but slightly starchy like a potato.

This the perfect dish to take to your upcoming 4th of July barbeque, because its a crowd-pleaser and its best eaten fresh. The leftovers taste fine, but it doesn't look very pretty after about 24 hours in the fridge. I like to serve this with cinnamon chips (bunuelos) and watch the kids and adults go wild!

Ingredients:

• 1 tbsp. raw honey

• 1/4 cup fresh lemon juice

• 1 tsp lemon zest (or more to taste)

• 2 cups fresh strawberries, quartered

• 1 cups fresh jicama, peeled and cute into small cubes

• 2 cups fresh blueberries

• 4 large fresh mint leaves, thinly sliced (optional)

• Bunuelos or other cinnamon chips (gluten free)

In a large bowl, whisk together the raw honey, lemon juice, and lemon zest until honey completely dissolves.

Add the fruit, jicama, and mint (if using) and gently combine until coated with lemon juice. Serve within 20 minutes of preparing to keep the jicama looking white (it turns pink from the strawberries over time. If that doesn't bother you, then feel free to make it in advance, but no more than 2 hours).

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