eats // radish & jicama salad

With the warm weather here to stay light summer salads are favorite of mine, especially when they don't involve mayo.  This paleo friendly no cook salad is packed with flavor and the easiest to make!  If you wanted to add a little protein shrimp cooked in coconut oil is always a great choice. Here is a little interesting info I stumbled upon about shrimp, it's great to know for those who suffer from inflammatory issues.  Shrimp are a unique source of the antioxidant and anti-inflammatory nutrient called astaxanthin. It is possible for a single 4-ounce serving of shrimp to contain 1-4 milligrams of astaxanthin. Astaxanthin is a carotenoid that is receiving special attention in the latest health research, primarily for its anti-inflammatory and antioxidant properties. In animal studies, astaxanthin has been shown to provide antioxidant support to both the nervous system and musculoskeletal system.
radish & jicama salad
           serves: 2  prep time: 10 min cook time: 0 min
  • 1/2 cup thinly sliced radishes
  • 1/2 cup cubed jicama
  • 1/3 cup chopped cilantro
  • 1/2 avocado
  • 1 lime
  • sea salt
  • fresh cracked pepper
  • *jalapeno optional
  • *shrimp optional- cooked in coconut oil- cooked ahead of time and toss in
  • chop radishes, jicama, cilantro, avocado & *jalapeno
  • separate avocado to add later
  • mix radish, jicama, cilantro, *jalapeno & *shrimp in juice of one lime
  • add salt and pepper to taste
  • add avocado and lightly toss
  • can store in refrigerator for up to 4 hours ahead, but not required

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