“It’s summertime in the Northern Hemisphere, and the livin’ is easy…” School is out, sprinklers are on, and outdoor dining opportunities abound.
Potato salad is an old favorite but frequently made with mayonnaise and eggs, both of which easily spoil in hot weather. Instead, try this crunchy favorite full of antioxidants, healthy fats, and flavor.
Salad
8 cups jicama, peeled and diced
1/3 cup red bell pepper, diced (remove core and seeds)
3 cups chopped organic celery
Corn kernels from 2 ears of corn (frozen, organic corn may be substituted)
½ cup chopped onion
1 avocado, diced
1 recipe of dressing (below)
Place all ingredients in a large bowl and mix well.
Dressing
2 cups macadamia nuts, or Brazil nuts, soaked, rinsed, and drained
½ cup water
2 teaspoons unrefined sea salt
¼ cup lemon juice
¼ cup apple cider vinegar
½ cup olive oil
½ teaspoon paprika
½ teaspoon cumin (optional)
½ teaspoon dried dill
Combine nuts and water in a blender and blend until smooth. Add remaining ingredients except for lemon and blend again until well-mixed. Add the lemon a little at a time until the taste is right. Pour dressing over chopped vegetables and mix well. Let set for at least an hour before serving for flavors to blend. Makes eleven cups of salad.
