Tropical Jicama Salad
Crisp jicama taste something like a cross between an apple and a sweet turnip — and it goes well with fruits as well as vegetables.
|1 medium jicama (about 1¼ lbs), peeled and cut into 1/8-inch thick slices|
|2 cups small fresh or canned pineapple chunks|
|1 medium firm to ripe papaya (about 1 lb), peeled, seeded, and diced|
|1 cup celery, thinly sliced|
|1/4 cup whole almonds, blanched|
|2 tsp salad oil|
|1/2 cup currants or raisins|
|1 tsp curry powder|
|1 cup non-fat plain yogurt|
In a large bowl, combine jicama, pineapple, papaya, and celery (at this point, you may cover and refrigerate for up to 4 hours). Toast almonds in a 10 to 12-inch frying pan over medium heat until golden brown (about 5 minutes), stirring frequently. Set aside. Pour oil into pan and add currants and curry powder; stir over medium heat until currants are puffed (about 2 minutes). Remove from heat, combine with almonds, and let cool. Stir yogurt into jicama mixture, then spoon almond mixture over salad.
Makes 6 servings