This Crunchy Broccoli Jicama Salad is not your typical broccoli salad. It’s paired with chunks of jicama and tastes fantastic especially topped with the tanginess of a zingy avocado dressing.
Are you tired of the same ole’ salad? Today’s recipe, a Broccoli Salad Recipe with Jicama, is sure to stir things up a bit at your table by adding variety to your meal.
Recently we’ve been adding quite a few vegetables to our diet.
I already thought that I was eating a lot of veggies, but when I really sat down and took stock of the servings of vegetables that we were eating every day, I realized that they were sorely lacking.
You all know that it’s very important to eat lots of fruits and veggies — especially the veggies — right?
The veggies are what we should focus on more since they have a lower glycemic index (don’t impact your blood sugar heavily). If it were up to my tastebuds, I would eat fruit all day long and call it good, but my candida wouldn’t be doing very well.
So instead I have been focusing more on the veggies and how to get more into our diets.
Not Enough Veggies
I realized that really I don’t typically eat any veggies for breakfast. I typically take my probiotic, then waiting and having some fresh squeezed lemonade or limeade (with a dash of stevia only) to get some fresh juice into my system, and then I brew some of my Coffee Substitute with added protein (from collagen) and fat from coconut oil, and then I eat a little of whatever is around.
Great in some ways, but — no produce.
Then sometimes I’m so busy with things that lunch time has kind of been a blur. In fact, so much has been a blur the past months. I’ve been in a funk about not being creative in the kitchen, not really wanting to cook, and so I just grab something fast like some nuts or seed butter and a bite or two of a health bar.
Two things that have really set me back are that first, I think I might be allergic to carrots. I would typically grab a few carrots and dip them in this yummy Dairy-Free Ranch Dip, but alas that isn’t happening right now. More on that later.
And secondly, I used to have loads of my Crispy Green Bean Chips in the house, but since there was a recall of them and many other veggies at Costco, I haven’t been able to make them. So a great veggie snack went right out the window. 🙁 I’m working on a different source for the green beans while Costco does as well. (Hurry up, Costco!)
How many vegetables should you be eating? Typically you will see 5 servings recommended. Some say 9-13 servings, and there are some who say more than that, especially for those with health concerns.
Regardless, despite my healthy ways, I sure wasn’t eating that many on most days.
Getting More Veggies In with this Broccoli Salad
Over the past month or so, however, things have been getting better in the “get more veggies into your diet” program in our household.
One thing that has really helped is we ended up buying aeroponic gardens. I researched these for years and finally we decided that they were a great option for us. You can see some of my small successes on Instagram including calendula flowers, zucchini (including a fun 8 Ball variety), stevia, and cucumbers.
I’ll tell you all more about the Aeroponic Garden later, but it really has helped up our veggie intake. I love going out and grabbing a few (or more) leaves of lettuce and popping them into my mouth — and knowing that I have already had part of or a whole serving of veggies, without even thinking about it!
I go out in the morning and check on the gardens briefly and grab some leaves of this, and some of that, and so my breakfast intake of veggies has totally shot through the roof! (Not hard to do when you are starting with nothing, right?)
And in the winter, we’re going to have the Gardens inside so we can have produce fresh grown all winter long.
Anyway, as much as I love having salad, sometimes I want a “different” salad, one that isn’t all leafies, you know?
This Broccoli Salad is perfect. It’s crunchy, full of color and tastes fabulous smothered with this Zingy Avocado Dressing. Of course, it would be great with my Five-Ingredient Dressing, Moroccan Vinaigrette, the Vegan Ranch Dressing, or this Herbed Salad Dressing.
If you are avoiding carrots simply omit or add more jicama or peas.
For those of you not familiar with jicama, it’s a root veggie. However it is not starchy and is much lower in carbohydrates than a potato, so it’s fabulous for those on a candida or otherwise low-carb diet.
Its flavor is similar to a mild apple, raw potato or large water chestnut and it adds a great crunch.
It can be eaten either raw or cooked, and in fact, I’ve been working on a fun cooked jicama recipe that I hope to share with you soon. We’ve been gobbling it down this past week.
Broccoli contains such nutrients as vitamin C, vitamin A, folic acid, calcium, and fiber.
It has been said to fight and prevent cancer, boost immune system, reduce inflammation, aid in digestion, and alkalize and detoxify the body.
It is also very low in sugar — 1 cup of chopped broccoli contains only about 1.6 grams of sugar. We love it steamed, roasted with oil and spices, and sauteed, but making it the star ingredient of a salad is a first for us.
In the spirit of more veggies in my diet, and in yours, I give you a delicious broccoli salad to boost your intake easily!
Adapted from this recipe.
- Asparagus: Replace the peas with asparagus for AIP.
- Pumpkin Seeds: Use red grapes, organic tiger nuts, or organic plantain chips instead of pumpkin seeds for AIP.
- THM: This recipe is a crossover for those on the Trim Healthy Mama plan.
Broccoli Salad with Jicama and Avocado Dressing
- 5 cups broccoli (cut into small pieces - about 1"-2" in size)
- 4 carrots
- 1 cup jicama (diced)
- 1/2 red onion (small)
- 1 1/2 cup peas (fresh or defrosted frozen)
- 1 cup pumpkin seeds (roasted and salted)
- Shred the carrots.
- Dice the onion.
- Combine all salad ingredients in a large bowl.
- Pour dressing over salad and mix to combine. We love this with my Zingy Avocado Dressing.
- Sprinkle with pumpkin seeds.