Rainbow Jicama Salad

June 23rd, 2015

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

All about these summer salads lately! But really, you can't go wrong with berries, mango, jicama, and mint. Especially when it looks like a beautiful, bright, food rainbow.

 

If I had my way, aaallll of my recipes would be rainbows. If you remember, I made Rainbow Spanish Rice a while back. I'm thinking...a new series in the making? Rainbow foods! Ooh, I love that. As you know, I regularly go gaga over beautiful food (cabbage, mango, celery.... why am I listing them. All my favorite plants are freaking majestic), but colorful beautiful food. Extra LOVE.

 

Rainbows aside, this could possibly be the most perfect poolside salad, though. It has enough protein to keep you going and water content to keep you hydrated. And check out those vitamins! You've got almost an entire day's recommendation of vitamin C. Not to mention, the medium chain fatty acids in that coconut oil in the dressing will help regulate your blood sugar, curb appetite, and help burn fat! (Yes, healthy fat can help burn your belly fat! Yay!)

 

 

Prep time: 10 minutes

Cook time: 18 minutes

Total time:  20 minutes

 

Difficulty level: easy

 

Servings: 4

Serving Size: approx. 1.5 c.

Calories: 387*

 

 

*I don't count calories. My recommendations on calorie counting can be found here.

 

Ingredients (Salad):

 

  • 1 c. cooked quinoa (directions here.)
  • 1 large jicama (2-3 c. chopped into cubes)
  • 1 c. strawberries, chopped
  • 1 c. blueberries
  • 1 c. mango, chopped
  • 1/2 c. red cabbage, chopped
  • 2-3 Tbs. mint, cut into ribbons
  • 1-2 tsp. lemon zest
  • 5-6 c. spinach (optional)

 

Ingredients (Dressing):

 

  • 1/3 c. coconut oil
  • 3 Tbs. honey (or agave)
  • 1/4 c. fresh lemon juice

 

 

Directions:

 

  1. Cook quinoa. Directions here.
  2. Chop jicama, strawberries, mango, cabbage, and mint. Zest lemon. Add all ingredients in a large bowl and toss to combine.
    Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com
  3. Mix dressing ingredients (coconut oil, honey, and lemon). I like to blend in my Ninja so it's extra whipped up.
  4. Finally, carefully toss the salad with the dressing. Serve over your spinach or your favorite leafy greens, or just by itself! It's super refreshing and satisfying either way.

 

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

Rainbow Jicama Salad | #glutenfree #summer #vegan #organic #plantbased #cleaneating #berries #mango #jicama #mint sharingeverybite.com

 

If you love this recipe as much as I do, share the colorful love! Pin it, share it, tweet it -- have a rainbow food pool party and send me pictures. :) It makes me SO happy to see people enjoying these recipes.

 

Best wishes,