Tag Archives: salad

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

Red Quinoa Tabbouleh

Red Quinoa Tabbouleh from Taste Love & Nourish

My Mom doesn’t own a computer. She became so frustrated with the one she had, she threatened to throw it out the window. So, she only gets a glimpse of my blog every now and then when she visits my sister. It does make me sad that the most influential person in my life doesn’t always see what I’m doing here. Today, I’m OK with that.

Each time I give her a ring, she always asks me what I’ve been cooking for the blog. I usually end up explaining how I took something traditional and gave it a healthier twist with unusual ingredients. She’s my biggest fan, but my Mom is a purist through and through. I can almost hear her say…

“You didn’t use bulgur in your tabbouleh? Hmm. You like quinoa? What’s wrong with bulgur?”

I love her dearly.

So, there is nothing wrong with bulgur. Nutritionally, bulgur and quinoa are more similar than you’d think, although quinoa is a better source of minerals, aminos and it’s gluten-free. Changing things up a bit is just in my nature and yes, I do like quinoa. It soaks up the dressing and the flavors of the vegetables and makes this tabbouleh one of my favorites.

I gave my Mom a call today. I mentioned nothing of this crazy quinoa tabbouleh.

Red Quinoa Tabbouleh

1 C. red quinoa, rinsed
1 C. water
1 pint grape tomatoes, diced
1/2 medium red onion, finely diced
1/2 seedless cucumber, finely diced
1/2 red pepper, finely diced
1 bunch fresh parsley, finely chopped
1/2 bunch fresh mint, finely chopped or 2 T. dried mint
juice of one lemon (about 1/4 C.)
1/4 C. extra virgin olive oil
1 1/4 t. fine sea salt
1/2 t. freshly ground black pepper
1/4 t. ground cumin

In a medium saucepan, combine the rinsed quinoa and the water and bring to a boil. Reduce to simmer for about 15 minutes. Set aside to cool while you chop your vegetables.

Combine the vegetables and the quinoa in a large bowl.

In a measuring cup or small bowl, whisk together the lemon juice, olive oil, salt, pepper and cumin. Pour the dressing over the salad and toss to coat. Refrigerate for at least one hour before serving.

Red Quinoa Tabbouleh from Taste Love & Nourish
    Notes:

  • I love red quinoa because it is a bit nuttier and a bit less bitter than white. No matter which quinoa you use, always give it a rinse before using. Rinsing removes saponins that give it that bitter flavor. Once you rinse, you’ll never taste it.
  • I rarely ever use dried herbs. I just prefer fresh because I love the brightness they bring. That said…my family prefers dried mint in this recipe. I think the flavor of the dried mint is a bit milder. Personally, I love the fresh mint best!
  • This salad is so versatile. Use whatever you’ve got in the fridge or in your garden. Just chop finely by hand. It’s a labor of love…but worth it. You’re able to control the dice by hand and you eliminate the chance you’ll end up with a bowl of mush if you use a processor.
  • Serve this as a side dish or pack it up for a great lunch.