Tomato, jicama & pomegranate salad

Tomato, jicama & pomegranate salad

By
From
Taqueria
Serves
6
Photographer
Chris Middleton

Jicama, also known as the Mexican yam, is probably one of the most underutilised vegetables in Australia, in my opinion. Seriously refreshing, low in sodium and high in minerals and vitamins, it’s certainly a new ‘superfood’ worth considering. Jicama are in season in late summer at the same time as the tomatoes are at their best for making chunky, pico de gallo-style salsas. These are the inspiration for this salad, which is also laced with pomegranate and avocado. It’s great on its own but also makes an excellent partner to many barbecued foods.

Ingredients

Quantity Ingredient
1 jicama
4 ox-heart tomatoes, diced
2 ripe shepherd avocados, sliced
200ml Pomegranate mojo
2 bunches breakfast radishes, finely sliced
2 red jalapeños or serrano chillies, finely sliced, (see Latin Larder)
100g salted ricotta, chopped
1 bunch purple basil leaves
1 bunch mint leaves
100g pomegranate seeds

Method

  1. Peel the jicama and, using a mandoline, thinly shave into slices.
  2. Layer the jicama, tomato and avocado slices over the surface of an attractive ceramic serving dish.
  3. Dress the salad with the pomegranate mojo and top with the radishes, sliced chillies and cheese. Scatter over the herbs and pomegranate seeds and serve.

* Tip

  • Serve this salad with a piece of grilled oily fish like mackerel, salmon and sardines for a super-healthy main dish packed with omega-3.
Tags:
Mexican
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