Pear, Jicama, and Pickle Salad Recipe

By Dr. Ben Kim on March 10, 2007

Healthy Salads

This salad recipe calls for a classic combination of sweet and sour - the sweet supplied by ripe pears, and the sour brought on by the pickles and vinaigrette. It also provides a refreshing and delightful crunch from the jicama strips.

Although you can use any variety of pears for this recipe, we like it best with bosc or Bartlett pears.

Ingredients:

2 ripe pears, peeled and chopped into bite-size pieces
1 medium jicama, peeled and sliced into thin strips
3 green onions, finely chopped
1 yellow bell pepper, chopped into bite-size pieces
1/4 teaspoon turmeric
1/4 cup pickles, sliced
4 cups mixed baby salad greens
1/4 cup balsamic vinegar or lemon freshly squeezed lemon juice
1 tablespoon Dijon mustard
Sea salt and pepper, to taste

Directions:

Whisk 1/4 cup balsamic vinegar or lemon juice, Dijon mustard, and sea salt and pepper together to form a basic vinaigrette for this salad.

Combine all salad ingredients in a large bowl, drizzle with vinaigrette, then give it a good toss with your hands.

Serve immediately. The quantities listed in this recipe make approximately four portions.

Enjoy this simple and delicious pear, jicama, and pickle salad recipe.

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