Jicama, Avocado and Cabot Cheddar Salad with Lime Dressing
For a delicious gluten-free salad recipe, give this Jicama, Avocado and Cabot Cheddar Salad with Lime Dressing a try today. Jicama and carrots add a satisfying crunch to this stupendous savory salad.
Ingredients
- 1 medium jicama
- 3 medium carrots
- 1/2 small red onion
- 1/4 cup fresh lime juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup fresh cilantro, coarsely chopped
- 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated (about 1 cup)
- 1/2 small avocado, peeled and diced
Instructions
- In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield four cups of jicama and two cups of carrots. Thinly slice red onion to yield 1/2 cup.
- In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
- Mound mixture on four plates and top each with some of cheese and avocado.
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