Memorial Day is just around the corner! You can’t show up to a picnic without a side dish, so why not prepare a nice refreshing salad to share with your friends and family! The Food Network has many great picnic recipes, but I have selected two of them to challenge you to try new veggies!
The first vegetable is Jicama.
Jicama is a good source of fiber and an excellent source of vitamin C!1 They can grow up to 6 pounds! 1
The second vegetable is Daikon, which is a radish. It is a good source of vitamin C!2
Both jicama and daikon are sold at many common grocery stores, you just have to be a bit of a detective to find them! They are often displayed in the refrigerated section on the perimeter of produce departments.
(http://www.foodnetwork.com/recipes/food-network-kitchen/avocado-salad-recipe-2105610) Photograph by Antonis Achilleos; Recipe courtesy Food Network Magazine
Whisk 3 tablespoons vegetable oil, 1 tablespoon each fresh lime juice and orange juice, 1 minced shallot and 1/2 teaspoon salt in a large bowl. Add 2 diced avocados, 1 1/2 cups cubed jicama or radishes, 1/2 cup each cubed mango and pineapple and 2 tablespoons chopped cilantro; gently toss. Season with salt.
Daikon Carrot Salad
Photograph by Con Poulos; Recipe courtesy Food Network Magazine
- 1 1/2 pounds daikon, peeled
- Kosher salt
- 1 pound carrots
- 1 tablespoon grated peeled ginger
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons fresh lime juice
- 1/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
- 1 3/4 teaspoons black sesame seeds
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.