A Salute to Salads: Shredded Carrot and Jicama, and Chickpea and Parsley

Saw these in the paper insert this morning. This is what they said about the Shredded Carrot and Jicama: "Popular in Mexican and South American recipes, sweet and crunchy jicama is packed with fiber and immune system-boosting vitamin C. " And, the Chickpea and Parsley: "Tahini is made from finely ground sesame seeds and is rich in iron. Find it in your grocery store's international foods aisle."

Shredded Carrot and Jicama Salad:
(serves 4)

1 lb. jicama, cut into wedges and peeled
3-4 organic* carrots, trimmed and peeled
2 scallions, thinly sliced (white and green parts)
1/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
3 T. vegetable oil
1/2 t. kosher* salt
1/8 t. cayenne pepper

Using the wide holes of a box grater or the shredding blade of a food processor, coarsely shred the jicama and carrots. In a salad bowl, combine the jicama, carrots, scallions, and cilantro. In a small bowl, whisk together the lime juice, oil, salt, and cayenne. Pour over salad and toss to coat.

Chickpea and Parsley Salad:
(serves 6)

2 cans (15 oz. each) chickpeas, rinsed well* and drained
1/4 cup EVOO
3 T. fresh lemon juice
2 T. tahini
1/4 t. kosher* salt
1/8 t. finely minced garlic
2 cups finely chopped fresh curly-leaf parsley
1/4 cup thinly sliced scallions

In a large bowl, whisk together the oil, lemon juice, tahini, salt, and garlic until blended. Add the chickpeas, parsley, and scallions. Gently fold until combined. Serve chilled or at room temp.

"Out of difficulties grow miracles."

Have FUN today, and YAY - football is finally back!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

Machete Milletti