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Roasted Jicama Fauxtato Salad

RECIPE SUMMARY

 

Roasted Jicama Fauxtato Salad

Makes 6 Servings: Counts towards 2 cups Vegetables, ½ tablespoon Oil, 0.5 ounces Meat

 

INGREDIENTS

Roasted Jicama Fauxtato Salad
 5 cups Jicama, diced
 1½ tablespoons Avocado Oil
 1½ cups Celery, diced
 2 Green Onions, sliced
 3 cups Cauliflower Florets
 2 Dill Pickles, diced
 3 Hard Boiled Eggs, diced
 2 tablespoons Parsley, roughly chopped
 1 tablespoon Garlic, minced
 1 teaspoon Onion Powder
Mayo
 1 cup Walden Farms Amazin’ Mayo
 1½ teaspoons Apple Cider Vinegar
 1½ tablespoons Avocado Oil
 2 tablespoons Dry Mustard
 1½ teaspoons Dried Basil
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 400°F.

2

In a mixing bowl, add the avocado oil, diced jicama, parsley, garlic, and onion powder and mix to combine.

3

Spread the jicama on a baking sheet and place in the oven to roast for 25 to 30 minutes, or until tender.

4

Place the cauliflower in the microwave and steam for 2 minutes, or until tender.

5

When done, place both the jicama and cauliflower in the refrigerator to cool. Meanwhile, in a small dish, mix together the mayo and spices; slowly incorporate the oil and vinegar and place in the fridge.

6

Once all ingredients are cooled, combine the dressing with the jicama and cauliflower. Season with salt and pepper to taste, and refrigerate for 30 minutes to 1 hour before serving.

 

Ingredients

Roasted Jicama Fauxtato Salad
 5 cups Jicama, diced
 1½ tablespoons Avocado Oil
 1½ cups Celery, diced
 2 Green Onions, sliced
 3 cups Cauliflower Florets
 2 Dill Pickles, diced
 3 Hard Boiled Eggs, diced
 2 tablespoons Parsley, roughly chopped
 1 tablespoon Garlic, minced
 1 teaspoon Onion Powder
Mayo
 1 cup Walden Farms Amazin’ Mayo
 1½ teaspoons Apple Cider Vinegar
 1½ tablespoons Avocado Oil
 2 tablespoons Dry Mustard
 1½ teaspoons Dried Basil
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 400°F.

2

In a mixing bowl, add the avocado oil, diced jicama, parsley, garlic, and onion powder and mix to combine.

3

Spread the jicama on a baking sheet and place in the oven to roast for 25 to 30 minutes, or until tender.

4

Place the cauliflower in the microwave and steam for 2 minutes, or until tender.

5

When done, place both the jicama and cauliflower in the refrigerator to cool. Meanwhile, in a small dish, mix together the mayo and spices; slowly incorporate the oil and vinegar and place in the fridge.

6

Once all ingredients are cooled, combine the dressing with the jicama and cauliflower. Season with salt and pepper to taste, and refrigerate for 30 minutes to 1 hour before serving.

Roasted Jicama Fauxtato Salad

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