Spring Sunday Salad!

The best salads I make in my kitchen are usually the ones from whatever I find in my fridge, freezer or pantry.
In winter I am using a lot of fresh local California oranges in my salads. It gives my family a good amount of vitamin C perfect to combat colds and since we live in California where the best citrus are grown why should we skip than amazing sweet, juicy fruit?
I have seen Jicama ( tuberous root)at every local food store. True we live next to the Mexican Border and this is casual to eat Jicama in Mexico, it is also called Mexican turnip or Mexican yam. The outside is beige, peel it nd a white crispy will apper like a pear. It is usually eaten raw but you cn sute or use it in soup. Because the flavor is little plain you can add any spices, blend on it.
I love the crispy fresh texture of it I like to cut small pieces peel eat and eat like a fruit.
It is composed of 80-955 of water; Its sweet flavor comes from the oligofructose inulin which is a prebiotic. Jicama is high in Calcium, vitamins C, A and B.
So I decided to pair with oranges, apple, dried Mission Figs, honey, lemon juice, pumpkin seeds, chia seeds and flax seeds!
The sweetness of the oranges and honey, the sharpness of the lemon and the crispness of the jicama and seeds was absolutely delicious!
I hope you will love this salad prefect for a Spring Sunday meal!

Spring Sunday Salad

2 Navel oranges peeled and cut in small pieces
1/2 lb Jicama peeled and cubed
1-2 tsp raw organic local wildflower blossom
1/2 lemon juice
1/2 apple cubed
1 tsp chia seeds
1 tsp flax seeds
1 tsp pumpkin seeds
2 tsp olive oil
3-5 Dried Mission Figs sliced

Honey vinaigrette: In a bowl mix honey, lemon and olive oil, whisk and set side.
In plate or serving bowl place oranges and jicama. Pour honey vinaigrette. Mix well. Top with figs and all seeds.
Can be eaten cold or at room temperature.

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