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Chile Fresh Winner Crystal Heller's Fresh Salad w/ Chile EVOO, Carrots, Kidney Beans, Kale & Jicama
Winner of our Facebook Photo Share Contest, Crystal Heller is an amazing cook! Check out this recipe for deliciously original salad!
- 2 medium sized carrots
- Kale – 1 cup
- 1 medium sized jicama - 1/4 cup
- Chile Olive Oil – A drizzle
- 1 can of kidney beans
- S&P (aka Salt and Pepper)
- Salad dressing of your choice
- Wash your carrots and use your vegetable peeler to remove the exterior skin of the carrots. Once the exterior skin is removed throw it away. Continue using the vegetable peeler on the carrot to create long paper-thin slivers of the carrot. Then place all your carrot slivers in a medium sized bowl.
- Wash your kale and remove the leafy green from its center stems just by ripping off bite sized pieces. Place the kale in a bowl, sprinkle some olive oil on top, and start using your hands to massage the kale until it feels soft – approximately 1 minute if you massage well. You may not be used to massaging your food but you better get in there so you can soften the kale so it’s not so leafy and stiff when you eat it.
- Grab your whole jicama and slice off 1/4 of it. Using a sharp knife (but don’t cut yourself!) remove the skin of the jicama just like you would remove the peel of an apple. Once the skin is removed from the jicama use your vegetable peeler to create paper-thin slivers of the jicama. DO NOT combine the jicama with the carrot peels yet or else you’ll tint them orange like I did. But in case you like orange-tinted jicama go ahead and do it!
- Open a can of kidney beans and pour them into a colander and rinse them offwith cold water so they are shinny and clean.
- Now combine the kidney beans, the kale, and the jicama with the carrot slivers. Toss the salad to evenly distribute everything together. Add S&P to taste and some salad dressing you have in your refrigerator.
- Serve and eat immediately because you don’t want orange-tinted jicama!
- Check out Crystal Heller's blog here.
- You might also like:
- Mini Tomato Salad with Chilean Extra Virgin Olive Oil & Feta Cheese
- Tuna & Shrimp Ceviche Marinated with Chilean Extra Virgin Olive Oil