Summery Citrus Mint Jicama Noodles

Some people like a little crunch in their noodles, and this light and summery bowl made with jicama is suited for just these people. This refreshing vegan side dish is filled with fresh and airy ingredients, best enjoyed on a hot summer day, though it can be made all year long. Using jicama noodles makes this dish low in calories but high in flavor, and the crunch of the jicama makes a great pairing with the softness of the avocado and grapefruit.

Serves 2

2 large jicamas (2 cups spiralized)

2 tablespoons chopped mint leaves

2 stalks green onion

1 medium grapefruit

1⁄2 avocado

1⁄4 cup chopped organic tofu

Juice of 1 lime

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon hemp seeds

1. Peel jicamas and slice off both ends. Spiralize using a small-noodle blade.
2. Finely chop mint and green onion. Cut grapefruit, avocado, and tofu into small cubes. Toss mint, green onion, grapefruit, avocado, and tofu with jicama noodles.
3. In a small bowl, combine lime juice, soy sauce, and sesame oil. Pour over noodle mixture and toss to coat noodles evenly. Top with hemp seeds and serve at room temperature or chilled.

Why You Should Always Buy Organic Tofu

Tofu can be a wonderful source of protein for vegetarians and vegans, but since it’s made with soy, it’s important you always buy organic, as nonorganic soy is almost always genetically modified and laden with pesticides.