Keeping it Simple Jicama & Pineapple Salad

I've turned over a new leaf this year. Life is busy and I'm spending less time on cooking up actual recipes and trying to keep it really simple in the kitchen. I'm just loading the fridge with fruits and veggies, whatever looks great at the grocery or farmer's market, and seeing what inspiration hits me at mealtime. I can't say I'm leaving all the cooking to the last minute, last-minute isn't really part of my personality, but by having some simple ingredients on hand like cooked whole grains, canned or cooked beans, tofu, tempeh, and plenty of veggies, the meal prep is a lot quicker than it used to be. And I'm leaving the fancy cooking for weekends when there is more time. This salad came to life the other day because of a small-sized jicama that had to be made into something before it turned into compost. There was also a 1/4 of a fresh pineapple in the fridge. The pineapple adds just the right amount of sweetness to the crunchy jicama, all brought together with tangy lime juice and zest. This is a no-oil salad that goes together with just a little chopping. 

1 small to medium sized jicama, peeled and cut into slices and then into matchsticks
1/4 fresh pineapple, sliced into 1/2 inch pieces
zest and juice of 1 lime

That's it!  (i sprinkled 1 Tbsp chopped cilantro for garnish)
 

Kale Pear Lime Salad

                   Lacinto Kale    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                     

Kale Pear Lime Salad

Lacinto Kale (or Dinosaur Kale) is one variety of that dark green vegetable that everyone is talking about and you know you're supposed to eat more of. Lacinto kale is a slightly sweeter taste than the curly kale variety. I decided to make a kale salad with a sweet taste and experimented with adding lime zest for a strong lime flavor. This is the ultimate detox-your-liver salad with kale, daikon, lime, red cabbage, juice-sweetened dried cranberries, nuts and pears.      


Start with 1 bunch Lacinto kale. Wash well, slice into bite-sized pieces and place in large bowl.
Slice 5 Seckel pears and toss with 2 Tbsp freshly squeezed lime juice, 1 tsp umeboshi vinegar, 1 tsp apple cider vinegar, 1 tsp agave nectar, 1 Tbsp olive oil and lime zest of 1 lime. Set aside.
Toast 2 Tbsp pine nuts or pecans and add to kale along with 1 cup red cabbage ribbons, 1 cup daikon radish julienne and 2 Tbsp juice-sweetened dried cranberries. Add the pear-lime dressing mixture. Let the salad sit for 30 min before serving to allow the flavors to meld. Mmmmm.