Name: Jicama Rice Salad - Roasted Tomato - Garlic Scape Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ripe on vine cherry tomatoes; 1 tsp coconut oil; 3 cups peeled and diced jicama; 1 cup sliced cucumber; 3-4 tbsp garlic scape pesto; 2 tbsp lemon juice; 2 cups sliced bok choy; 1/4 cup toasted pumpkin seeds; pinch of chili flakes; salt and pepper to taste; 1 1/2 cup spinach; 1/2 cup chopped garlic scapes; 2 tbsp lemon juice; 1/4 cup extra virgin olive oil; pinch of chili flakes; salt and pepper to taste

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Jicama Rice Salad – Roasted Tomato – Garlic Scape Pesto

Everyone knows cauliflower rice but what about an even easier, raw version. Jicama! It’s low carb, high fiber, high Vitamin C, iron, B6. It’s taste and texture fall somewhere between an apple and a potato – in a good way. Check out this quick, delicious recipe and see for yourself!

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Course: Main Course

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Calories: 333kcal

Author: Allen Campbell

Ingredients

Roasted Tomatoes

8 ripe on vine cherry tomatoes
1 tsp coconut oil

Jicama Rice Salad

3 cups peeled and diced jicama
1 cup sliced cucumber
3-4 tbsp garlic scape pesto
2 tbsp lemon juice
2 cups sliced bok choy
¼ cup toasted pumpkin seeds
pinch of chili flakes
salt and pepper to taste

Garlic Scape Pesto

1 ½ cup spinach
½ cup chopped garlic scapes
2 tbsp lemon juice
¼ cup extra virgin olive oil
pinch of chili flakes
salt and pepper to taste

Instructions

Garlic Scape Pesto

Blend all ingredients in food processor for 20-30 seconds. Season with salt.

Roasted Tomatoes

Add coconut oil to a sauté pan over medium-high heat for 15-20 seconds in preparation to sear the tomatoes. (The pan is ready when you wave your flat hand just above sauté pan to feel when the heat is permeating off of the pan.)
Place the tomatoes on the vine, in the pan and cover gently moving the pan from side to side to brown the tomatoes slightly, about 20-30 seconds.
Remove from heat and let tomatoes sit, covered while you prepare the rest of the salad.

Jicama Rice Salad

In a food processor, add the jicama and pulse for 5 seconds. Scrape the sides down and pulse for another 3 seconds to a coarse, rice-like consistency.
In a mixing bowl, add jicama rice, cucumber and pesto and fold together until pesto is evenly distributed.
Add lemon juice, season with salt and pepper and combine.
Just before serving, add bok choy and chili flakes and fold together.
Divide salad between two bowls.
Remove tomatoes from pan and season with salt.
Divide tomatoes between the two salads and top with pumpkin seeds.

Notes

Nutrition