I was pumped to see this month's Real Simple. I always am, but this month, they featured "Fast, Healthy Mexican Dinners." Fast and healthy are two things I'm always striving for in dinners and living in California has only further awakened my love for Mexican food. Throw away the flour tortillas and most Mexican food that you find is gluten free, naturally. Oh yes.
This radish and jicama salad appealed to me the most out of the featured meals, mainly because radishes just reached their prime here in San Francisco and I love the sweet crunch of jicama. Have you tasted jicama? I don't think I had ever tasted it until I moved West. I am a huge fan of crisp, slightly tart but sweet foods, like the granny smith apple. Jicama reminds me of those.
To make this recipe, you simply chop your radishes, peel and chop the jicama, and toss it all together with olive oil, salt, pepper, and cilantro. I omitted the raisins because we have a raisin hater in our household. The recipe is originally served with chipotle barbeque shrimp, but I think it is a nice compliment to most any meal. I served this with turkey burgers and the crunchy texture was a nice contrast to the burger.