2 cup jicama, cut into julienne pieces
2 cups snow peas or sugar snap peas, chopped
6-8 lettuce leaves
2 blood oranges (or may use regular oranges)
For the dressing:
4 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
teaspoon fine sea salt
freshly ground black pepper
cup extra virgin olive oil
cup finely chopped fresh chives or scallions
To prepare the dressing: In a small bowl, whisk the sugar and salt into the lemon juice until dissolved. Grind in some fresh pepper. Add the olive oil and chopped chives and whisk until emulsified. Set aside.
To prepare the salad: Peel the jicama and cut into julienne slices that look like matchsticks. Wash and string the snow peas and chop into julienne pieces. Peel the blood oranges and cut off three slices to garnish the salad. Cut the remaining oranges into chunks. Sprinkle the dressing over the orange and vegetables, stirring to coat evenly. Line a serving platter with the lettuce leaves. Arrange the salad on the lettuce and top with the reserved 3 orange slices. Serve immediately. Makes 6 servings.
Nutritional Analysis per serving: 135 calories, 2 grams protein, 13 grams carbohydrates, 9.5 grams fat (0 grams trans fat), 100mg sodium, 4 grams fiber.