Cucumber Apple Jicama Salad

Cucumber Apple Jicama Salad | Easy and delicious for summer potlucks and picnics

This is an amazing salad for summer. It comes together in a flash and everyone LOVES it…seriously, people are wary when you tell them it’s a cucumber apple salad, then they taste it and go back for seconds! To make it lower carb, you could easily sub the honey for a xylitol honey or even a few drops of stevia. You could also decrease the apple by 1 and increase the jicama.

Alright Dinner’s Done people…you asked for it, and here it is 🙂 Enjoy!

Cucumber Apple Jicama Salad | Easy and delicious for summer potlucks and picnics

Cucumber Apple Jicama Salad pairs perfectly with grilled chicken, burgers or anything else on your summer menu

Cucumber Apple Jicama Salad
Serves 6-8

Salad
2 normal cucumbers (or 1 English)
2-3 large crunchy apples (Granny Smith, Gala, Fuji)
½ large jicama (approx. 1 lb)
1 medium sweet onion (yellow or red)

Dressing
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Apple Cider Vinegar
1 ½ Tbsp Honey
2 Tbsp Dijon mustard (optional)
1 clove garlic
3 Tbsp fresh basil
2 Tbsp fresh Italian parsley
½ tsp sea salt

Make dressing by combining all ingredients in a food processor or blender until smooth.

Make salad:
Core and slice the apple thinly, leaving skin on for color and texture. (I use the slicing blade on the food processer) Pour a small amount of dressing over the apples and toss to coat so that they don’t brown while you prepare the remaining ingredients.

Peel cucumber and slice in half lengthwise to allow you to scoop out the seeds. Slice into thin half moons. (Again, I use the slicing blade, but have also had success with a mandolin or just a thin cut.)

Peel the jicama and slice it to the same thickness as the other ingredients. I like to use a matchstick cut, after slicing it thinly.

Slice onion super thin (slicing blade works like a charm).

Add all fruits and veggies to a bowl. Pour dressing over and mix well.

Tastes better after sitting for at least 4 hours, but even better overnight! Enjoy!

Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

So, back in the day when I could eat pecans, I used to make this chicken salad that was to die for. Seriously, it was so easy and everyone who tried it had to have the recipe and vowed to never make another kind again. It was that good. But then, I realized that pecans, walnuts and almonds don’t agree with me. Awful, I know. And so, I haven’t made said chicken salad in over a year. I have, however made this lovely avocado bacon chicken salad more recently, and it’s delicious, but just not the same.

Anywho, I seem to be able to tolerate pistachios, in small quantities, and they were on sale at the co-op earlier this week, so I got some. I had leftover grilled chicken that was staring at me every time I opened my fridge, along with a bowl of cherries that I got at the request of my 3 year old. The wheels started turning and I figured it was worth an attempt, with some updated flavors! I’m glad to say it worked. The fruit pairs so nicely with the grilled chicken and the pistachios. Plus, the balsamic vinegar just rounds everything out so nicely with a little tang and a little sweet.

3 cups cooked and diced chicken (mine was grilled)
1/3 cup cherries, pitted and diced
1/3 cup pistachios, shelled and chopped (pecans would work nicely too!)
1/3 cup bacon, cooked and chopped
1 cup green onions, chopped into 1/2 inch pieces
1 small red apple, peeled and diced
1/2 cup mayonnaise
2 Tbsp balsamic vinegar
1/2 tsp salt*
1/2 tsp pepper
1 tsp dried parsley (or 1 Tbsp fresh)

In a large bowl, combine all of the chicken salad components, top with the mayo and vinegar. Stir well to combine. TASTE IT. *Depending on the seasoning of your leftover chicken, the saltiness of your pistachios and bacon, you may or may not need more salt. Use your judgment, you can always add more, but once you over-salt, you’re screwed!* Add the remaining spices.

Cover and chill for a few hours or overnight. Serve on a bed of lettuce, a 3 minute roll or simply eat out of a bowl!