Tag Archives: low fat

Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette

Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Watermelon, so sweet and juicy, is one of my favorite parts of summer. We usually just cut them up and eat them as is, but while trying to come up with a cooling and refreshing salad idea, I knew I needed to pair it with…well, this attractive guy…

Jicama | Watermelon and Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette

If you’ve never tried jicama, you need to pick one up! Jicama is a root, native to Mexico, with a slightly sweet flavor, sometimes compared to a cross between pear and potato. It’s crisp and refreshing. While not a nutritional powerhouse, it is a great source of fiber, Vitamin C and potassium. Jicama is best eaten raw. Be sure to peel it with a sharp peeler, then slice into thin slices.

Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Watermelon Jicama Salad with Queso Fresco
and Honey-Lime Vinaigrette

4 cups watermelon, cubed
1 cup jicama, sliced thinly
1/2 cup queso fresco, crumbled
1/4 cup pepitas
coarse sea salt
basil leaves (optional)

Honey-Lime Vinaigrette

2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon extra virgin olive oil
sea salt
black pepper

Whisk the vinaigrette ingredients in a small bowl to combine and set aside.

Arrange the watermelon and jicama on two dinner plates. Sprinkle each with the queso fresco and pepitas. Divide the dressing between both salads. Sprinkle just a pinch of coarse sea salt over each.

Serves 2

Watermelon and Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Some other delicious recipes using jicama…

Red Cabbage Salad with Jicama and Peppers from The First Year
Blueberry Strawberry & Jicama Salsa from Two Peas and Their Pod
Jicama Mango and Carrot Salad from Aggie’s Kitchen
Fiesta Chicken Tacos with Mango and Jicama Salad from Taste and Tell

Coconut Almond Dark Chocolate Ice Cream

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

There’s a wonderful new creamery that’s opened up in our town. If keeping my waistline in check wasn’t an issue, I’d be there every night. And I’d probably order their Coconut Almond Chocolate Chip…every night. But, since it’s bathing suit season and well, that always scares me to pieces, I decided to create my own version using almond milk.

Creating a lower fat ice cream is nothing short of challenging. Personally, I don’t have an issue with fat exactly, but I’m usually more concerned about where it comes from. I try to use mostly plant based fats in my diet. That’s where almond milk fits perfectly. I really like Silk Unsweetened Vanilla Almond Milk because it has a lot of flavor just on its own. I’ve made so many batches, trying different alternatives to getting a richer texture. I will admit, unless there’s some fat involved, getting a really creamy texture is impossible. My favorite batch uses a bit of almond butter to enhance both the feel and the flavor of the ice cream. I won’t tell you that this will yield a perfectly creamy ice cream, but it is an incredibly delicious frozen dessert that is light and refreshing. I tested it out on my whole family and they loved it!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

4 cups Silk Unsweetened Vanilla Almond Milk
1/3 cup sugar
3 tablespoons almond butter
pinch of fine sea salt
1/3 cup shredded sweetened coconut
1/3 cup sliced almonds
1 to 1 1/2 ounce bar dark chocolate, grated with a box grater

In a medium saucepan, combine the almond milk and sugar over medium heat. Whisk frequently to heat through and dissolve the sugar. Remove from the heat and whisk in the almond butter and sea salt. Allow to cool a bit, then place in the refrigerator for about 4 hours or overnight.

Preheat your oven to 350 degrees.

On a baking sheet, spread the coconut out evenly. Place the sheet in the oven to toast for about 2 minutes. Stir and spread evenly again and toast for another 2 minutes. Repeat the process, toasting for just another minute or so if you’d like the coconut darker. Spread the toasted coconut onto some parchment to cool. Repeat the process with the almond slices.

Remove the almond milk mixture from the refrigerator and give it a quick whisk. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Once it has firmed up, mix in the toasted coconut, almond slices and grated chocolate. Scoop and eat immediately (it will be soft…but I can never wait!) or freeze in a container with a tight lid. Remove from freezer for at least 20 minutes before scooping. Keeps for about 3 days.

Notes:

  • Try using this recipe with Silk Unsweetened Coconut Milk for more coconut flavor.
  • I call for grating the chocolate instead of using chips because I think the texture is so much nicer. Chips, even those mini chips, tend to get really hard when frozen. The grated chocolate melts in your mouth.

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Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.