The delightful crisp, sweet texture of jicama is the base for this wonderfully crunchy, refreshing salad.
Native to Mexico, jicama is a tuberous root, with great digestive health benefit as a great prebiotic food. If you can’t find jicama in your area, Asian pear or apple would make a great stand in.
I love to roast or grill vegetables to add a depth of flavor, for this salad corn and tomatoes got the grill treatment, adding slightly charred areas, while not fully cooked.
Another trick I learned from the master of Mexican cuisine, Rick Bayless, is to soak or lightly pickle onions that are going to be used raw to remove what he calls the ‘angry’ element. I have found this tip especially useful, a quick soak takes away the bitterness which can overwhelm and blunt the flavors of a salad or salsa.
For this salad the red onions got a quick pickle, you’re going to want to make a jar of these and keep them on hand to enjoy as a side relish with various dishes, so delicious!
Lastly, the dressing, a bright citrus-y dressing is enhanced with a touch of annato, the mild orange spice derived from the seeds of the achiote tree.
I am so fortunate to have a great resource to shop locally for authentic Mexican ingredients, for the recipes in my Cinco de Mayo week series the ingredients where sourced and sponsored by the amazing Compare Foods.
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