With the temperatures warming up and summer approaching, we can all look forward to grilling season. One of my summer go tos are salads and here is a recipe I came up with using leftover jicama. This salad is really easy to make and comes together in a few minutes.
You will need a melon scoop to scoop out the jicama if you prefer a pretty shape. Another option is using a knife to cut out cubes. Yon can start building your salad by adding in arugula, cucumbers and prosciutto. You can also add in toasted pecans as an option and sliced red onions.
The dressing is a pretty common dressing that usually goes well with arugula salad. It’s a lemon vinaigrette that is also easy to make. A little avocado oil or extra virgin, lemon juice and season it with salt and pepper. Add in a touch of maple syrup to balance out the tartness and you are ready to enjoy.
Arugula Salad with Jicama and Prosciutto
Arugula Salad with Jicama and Prosciutto
- 2-3 cups Arugula
- ¼ onion (sliced)
- 1 jicama
- 4 slices prosciutto
- ⅓ english cucumber (cut into slices)
- ¼ cup pecans
- 2 tbsp avocado oil or olive oil
- 1 – 1½ lemon (zest and juice)
- ½ tbsp maple syrup
Wash and dry the jicama and cut off the top of the jicama to remove the skin. Use a melon scoop to scoop out balls of the jicama and set aside.
Split the arugula between 2 bowls and top with some cucumber slices. add in the jicama, onion slices, pecans (toasted as an option), sprinkle of lemon zest and tear of some prosciutto to top the salad.
Make the vinaigrette by adding the olive oil, lemon juice, maple syrup and season with salt & pepper. Stir until combined then dress the salad with the vinaigrette.
