Citrus Jicama Mint Salad (Meatless Monday)

Hello Darlings!

It is winter (even if it doesn’t feel like it at all here in Denver!) and with winter comes the peak of citrus season! I love citrus in all its shapes and forms, and happen to not be a giant fan of salad during the winter, cold food + cold air? No, thanks. However, my love for citrus and the appreciation for all of its lovely varieties trumps my winter-salad aversion. It is so incredible what the slightest change to the ‘citrus’ fruit can bring into the taste profile! This citrus salad (or awesome fruit on a plate with some lettuce) incorporated the flavors of grapefruit, blood orange, and tangelo, plus the crunch of Jicama, and a refreshing dash of mint.

As an added bonus, after making a citrus jicama mint salad you have a ton of rind left over- why not candy that? Salad and dessert? Yes, please!

Ingredients:

2-3 Citrus Fruits of Your Choice
Spinach
Jicama
A Bunch of Mint
Citrus Balsamic (or your favorite flavor)
Salt and Pepper to Taste.

Instructions:

1 .Peel the citrus, reserving rind for Candied Citrus

2. Slice citrus into relatively uniform cross sections.

3. Peel the jicama, and then cut into match stick sized pieces.

4. De-stem your mint.
5. Assemble! Toss citrus with mint and spinach leaves, stir in jicama and add balsamic, salt and pepper to taste.

Enjoy!

This simple salad is so easy to whip together- especially if you pre-peel your citrus and slice your jicama and leave them in the fridge like I do- and not only is it tasty, but it looks pretty damn fabulous on Instagram as well. Seriously, I am fairly certain it is mandatory for food bloggers to post a blood orange at least once. And I am most definitely guilty as charged!