Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette
Prep time:
Total time:
Yield: 6 servings
- 1 medium (1¼ lbs/570 g) jicama, peeled and julienned
- 1 large crisp apple (I used Empire), washed, cored, and julienned (not peeled)
- 3 scallions, white and green parts, thinly sliced
- ½ cup pomegranate arils
- ½ cup Raspberry Dijon Vinaigrette
- 1 tablespoon fresh lime juice
- ¼ teaspoon fine sea salt
- ¼ cup walnuts (toasted if you want)
- 2 tablespoons chopped fresh parsley
- Toss together the jicama, apple, scallion, pomegranate arils, vinaigrette, lime juice, and salt in a large bowl.
- Top with the walnuts and parsley.
- Serve immediately because both jicama and apple will turn brown as they oxidize.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/jicama-apple-and-pomegranate-salad-with-raspberry-dijon-vinaigrette/
3.5.3251