EGG-FREE, NUT-FREE
Jicama is a crispy and slightly sweet root vegetable. It pairs perfectly with chili-lime shrimp and gives this salad a nice crunch. If you’re new to jicama, there’s no better way to test it out.
Makes 4 servings
Prep time: 15 minutes (not including dressing), plus 30 minutes marinating
Cooking time: 12 minutes
Shrimp
1 pound large shrimp, peeled and deveined
½ cup extra-virgin olive oil
Juice of 2 limes
1 tablespoon chili powder
½ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
Salad
6 cups mixed baby greens
1 large avocado, diced
½ jicama, peeled and diced
10 cherry tomatoes, cut into slices
¼ cup diced onion
½ cup Honey-Lime Dressing
1. To marinate the shrimp, place all the shrimp ingredients in a bowl and toss to coat evenly. Cover the bowl and marinate in the refrigerator for 30 minutes.
2. Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
3. To make the salad, in a large bowl, combine the greens, avocado, jicama, cherry tomatoes, and onion. Toss gently to combine.
4. Remove the shrimp from the marinade and place them in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until the shrimp are pink and opaque.
5. Arrange the salad on a large serving platter and top with the shrimp. Serve with the Honey-Lime Dressing.
Change it up: Swap out the jicama for ½ red bell pepper, sliced.