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Jicama Avocado Salad with Cilantro Mustard Dressing (Gluten-Free)
http://www.celiac.com/articles/22771/1/Jicama-Avocado-Salad-with-Cilantro-Mustard-Dressing-Gluten-Free/Page1.html
Amie Valpone

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple.  Amie shares her passion for and approach to ‘Clean Eating’ by focusing on natural, whole foods and ingredients that are good for you and your body. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

Amie works one-on-one with people in person and via Skype or phone to help make their lives easier and taking the stress of "thinking it's hard to live with food allergies and/or celiac."

 
By Amie Valpone
Published on 01/3/2012
 
Another great recipe from Amie Valpone!

Gluten-Free and Vegan

Serves 2

Ingredients:

  • Jicama Avocado Salad with Cilantro Mustard Dressing (Gluten-Free)1 large fennel bulb, slice stalks and bulbs into thin strips
  • 1 small jicama, peeled, sliced into 1/3 inch pieces
  • 2 cups fresh arugula
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 large carrot, chopped
  • Juice from 1 organic lemon
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. spicy mustard
  • 1/4 tsp. lemon zest
  • 4 fresh cilantro leaves, finely chopped
  • Pinch of sea salt and freshly ground black pepper
  • 3 Tbsp. ground flax seeds
  • 1/4 cup cashews, ground

Directions:

  1. Prepare a large ice bath.
  2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
  3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
  4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper.  Gently toss to coat.
  5. Transfer to serving dishes. Top with ground flax seeds and cashews.  Serve at room temperature.
  6. Enjoy.