Tasty Asian Pear & Cucumber Salad Recipe

Tasty Asian Pear & Cucumber Salad Recipe

Tasty Asian Pear & Cucumber Salad Recipe

  • Makes: 12 Servings
  • Ready In: 15 mins
  • Prep Time: 15-20 mins
  • Cook Time:

This salad uses jicama from Mexico and pears from Asia along with a little mint and jalapeno for that extra zing. The avocado puree along with the lime vinaigrette makes for an exciting edition to any meal. This salad would be wonderful to take to a potluck as will serve 12.

    Nutritional Information (per serving)

  • Calories: 230
  • Fat: 21g
  • Protein: 1g
  • Sodium: 4mg
  • Carbohydrates: 11g
  • Fiber: 4g
  • Sugar: 2g

Ingredients:

  1. Salad
    3/4 cup jicama, diced
    3/4 cup sweet corn kernels
    3/4 cup English cucumber, julienne cut
    3/4 cup asian pear, peeled and diced
    3 tablespoons extra virgin olive oil
    1/4 cup freshly squeezed lime juice
    3 tablespoons jalapeno, minced
    3 tablespoons fresh mint, chopped
    6 teaspoons, flat-leaf parsley, finely chopped
    Celtic sea salt & freshly ground black pepper

    Avocado Puree
    1 1/2 avocados, peeled and chopped
    6 teaspoons freshly squeezed lime juice
    3/4 cup filtered water
    Celtic sea salt & freshly ground black pepper

    Lime Vinaigrette

    1/4 cup + 1 tablespoon freshly squeezed lime juice
    3/4 cup extra virgin olive oil
    Celtic sea salt and freshly squeezed black pepper

    Garnish
    6 teaspoons flat-leaf parsley, chopped
    6 teaspoons, micro mint leaves or large mint leaves chopped
    6 teaspoons finely grated lime zest

Directions:

    1. Combine jicama, corn, cucumber, pear, olive oil, lime juice, jalapeno, mint, and parsley in a bowl and toss to mix. Season to taste with salt and pepper
    2. In a high speed blender, combine the avocado, lime juice, and water; puree until smooth. Season with salt and pepper.
    3. Whisk together the lime juice and olive oil in a bowl. Season with salt and pepper and stir in lime pieces.
    4. Assembly – Spoon a vertical line of the avocado puree on the center of each plate. Spoon 2 additional lines, making them perpendicular to the first line and crossing it. Position 1 of the lines one-third from the top of the first line, and position the other line two-thirds from the top of the first line. Spoon some of the salad to the left of the intersecting points of the lines, placing it on the puree. Drizzle the vinaigrette over the salad and around the plate, and sprinkle with parsley mint, and lime zest.
Robyn O'Brien

Article written by

As the founder of AllergyKids, Robyn has appeared on Good Morning America, CBS Evening News with Katie Couric and CNN highlighting the role that chemicals in our food supply are having on our health. Robyn is the author of The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About it (Random House, May 2009).

 

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