Build a Better New Year's Eve
by Christina Meyer-Jax, Tastemaker in Residence - MS, RDN, LDN
With holiday treats and eats almost behind us, we’re close to the start of many New Year's healthy resolutions. But better for you doesn't have to wait until ball drops at midnight! Join me Sunday morning, 12/30, on Fox 9 at 9:45 and discover some delicious recipes and tips to build a better for you New Year's Eve.
Here is a recipe I will be making for the segment.
Photos by Thomas Evans & Hoach Le Dinh on Unsplash
Chili and Lime Jicama Salad
Ingredients
1 large jicama (softball sized) or purchase pre-cut matchsticks ( about 2 cups)
2 mangos ( firm, but not rock hard) Note: soft mango will get mushy
½ an English cucumber (or regular cucumber seeded)
1 red bell pepper (or sub 6 radishes or watermelon radishes)
¼ cup red onions, thinly sliced ( or 3-4 scallions)
½ cup cilantro leaves
2 limes
2 Tbsp olive oil
½ tsp salt
½ tsp Red pepper chili flakes (add more for extra spice)
Optional: Avocado, cooked chilled shrimp, a bed of greens.
Instructions
Using a sharp veggie peeler, peel mangos and jicama. (or buy pre-sliced and cut)
Slice mangos into ½ inch thick slices or wedges.
Cut jicama into ¼ inch thick matchsticks about 2 inches long.
Slice the cucumber in half, scoop out the seeds and cut into long strips, then cut into 2 inch matchsticks. Thinly slice the bell pepper into strips.
Place all in a large bowl along with the sliced onions and cilantro. Drizzle with 2-3 Tablespoons of olive oil.
Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl.
Add salt and chili flakes and gently toss. Taste. Adjust lime, salt and chili flakes.
If adding avocado cut up and toss in right before serving.