Jicama lettuce wraps

Reminiscent of tabouli, this bright, light wrap filling is delicious as a side salad on its own, or wrapped in lettuce leaves.

Photo by Forest and Kim Starr (CC BY 2.0)

Jicama, also known as yam bean or Mexican water chestnut, is a crispy, lightly sweet taproot vegetable. Full of phytonutrients, jicama offers fiber, antioxidants, vitamins and minerals. It is rich in vitamin C, B-complex vitamins, and magnesium, copper, iron and manganese. Jicama supports many of the body’s system such as digestion, immune system, blood pressure and circulation.

Prep
¼ cup pumpkin seeds
1 tablespoon fresh mint
1 bunch parsley
1 bunch radishes
½ pound jicama
2 carrots
1 cucumber
1 large avocado
8 kalamata olives
½ lemon

Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.
 
Finely chop mint, parsley and radishes. Peel and finely chop jicama. Seed and dice cucumber. Peel, pit and dice avocado. Pin and mince olives. Juice lemon.

Dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
½ teaspoon Himalayan sea salt

In a small bowl, whisk together olive oil, vinegar, lemon juice and salt.

Assemble
1 teaspoon cumin
⅓  cup goat cheese crumbles (optional)
½ teaspoon ground black pepper
 
Combine pumpkin seeds, cumin, cheese, veggies, olives and mint in a large bowl, mix well. Toss with dressing. Let sit 15 minutes or more prior to serving.

Serve
Romaine or another lettuce
 
Spoon jicama mixture into lettuce leaves and roll.
 
Preparation: 20 minutes active, plus 15 minutes to set
Serves: 4