Ensalada de jícama - Cocina Vegan Fácil

jícama

🥗Healthier: celery

💰Cheaper: cabbage

Celery adds crunch with fewer calories, while cabbage is more affordable and provides a similar texture.

Wash and disinfect all vegetables and fruits before use.

Peel the jícama and cut it into sticks.

Peel the cucumber, cut off the ends, slice it into thirds, remove the seeds, and cut into sticks.

Remove the seeds and stem from the bell pepper, and cut it into small strips.

Remove the green tops from the strawberries and cut them into quarters.

Grate the zest from the orange, avoiding the white part to prevent bitterness.

Grate the zest from the lime, using a finer grater than for the orange.

Segment the orange by removing the peel and cutting out the segments.

Chop the green onions and add them to the bowl.

Chop the cilantro and add it to the bowl.

Prepare the dressing by combining the juice of 1/2 lime, juice of 1/2 orange, agave honey, vinegar, orange zest, lime zest, and salt.

Shake or stir the dressing well, adding 30 mL of water if it is too acidic.

Combine all the salad ingredients in a large bowl and pour the dressing over them.

Toss the salad gently to mix all ingredients together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary