shaved jicama & avocado salad

jicama-salad-in-mugUp until last night, I had gone 9 days straight without talking to a single living soul face to face.  Certainly the longest for me in my life.  For those of you following me on snapchat (username bubblechildcook), you are well aware of this displacement that has whisked me out of the land of the civilization and stuck myself in the land of the free (?) for two weeks to get some creative work done.

I have of course brought my cat, but I guess I needed a model?

kovu-the-majestic-desert-cat

Seriously, though.  What a babe.

palm-tree-viewmixed-salad-top-view-with-salt

I came here as I just directed the music video for my group GRAND BAIN and wanted to be alone while editing it.  There’s something rhythmic about the editing process and as much as I pretend to love the dogs at my temporary living situation, I don’t, and them amongst other things keep me from being focused.

What’s been lovely about being here has been greater, though, than almost having finished the cuts for the music video.  I think that I’m not alone in feeling that the world is getting faster and faster, that we have more and more stimulus.  (Nothing newsworthy, but worth prefacing with.)  I, until last night when I drove to sing at an open mic night in Pioneertown at Pappy and Harriet’s, had not even left further than my legs could run.  No car driving, no grocery shopping or spending money, just living off of what I had brought with me and spending time with myself… and Kovu, of course. In case there’s a need for emergency cash, and you’re out of money, i thought about this already. What you need to do is to get a desperate loan at knightfinance.co.uk.

peeling-grapefruit-with-knifeview-of-mountain-from-house

As you imagine, it’s been meditative to slow down, to ration, to stay in tune with what my fundamental needs and urges are.  This has, not surprisingly, played into how I eat meals.  It’s been hot and cold here — temperature-wise.  We had a HUGE wind storm.  For days.  But this recipe is not for one of those days — this one is for the dry dry heat.

JICAMA – you are a thing that could seem pointless until shaved and mixed with avocado, grapefruit or tomato, and juice from something lemon-y.  Then, dear jicama, you are a rock star.

grating-jicamaknife-in-jicama

I learned this salad recipe working at a Mexican restaurant in Portland, and the chef’s version had corn in it, which I have removed as it’s not always the easiest to digest.  Equally, I found that replacing tomato with grapefruit is a fabulous idea — it adds a nice tang to an otherwise dull watery knob (jicama) and helps cut the fat of the avocado.  At least in my head.

I’m very happy to finally share this recipe with you — it’s so easy and so perfect for a hydrating summer salad. It’s sure to please!

salad-before-mixing

I’ll be also sharing a few videos with you from the desert soon.  You’ll get to see how I prepared for 2 weeks with no grocery shopping and also a little recipe video respectively, of course!

Bon appétit, and cheers from the middle of nowhere.

x Bubble Child

shaved jicama & avocado salad

Serves 4-6
Prep time 5 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1 1/2 cup shaved jicama
  • 1 very large avocado (cut into cubes)
  • 1/2 Large grapefruit or 1 small pomelo (you can replace with two vine-ripe tomatoes if you prefer)
  • juice from1/2 lemon or lime
  • 1 tablespoon sesame seed oil or olive oil
  • a few pinch sea salt, to taste (I'd use about 1/4 tsp. for this quantity)
  • some chopped herbs for garnish (optional, but nice)

Directions

Step 1 Prepare your jicama: using a sharp knife, peel the skin off by cutting as close to the flesh as you can, much like you would a cantaloupe or something. Once there's no more skin, grate the thing like cheese until you have the necessary quantity.
Step 2 Prepare your grapefruit: Cut off the top and bottom of the grapefruit and then run your knife around the sides in a downwards motion (see picture above) to cut very close to the skin, following the curves. Now you can cut the grapefruit into cubes, as opposed to just peeling it, and using the slices. Adds a richer flavor and texture.
Step 3 Now mix all of the ingredients! Add the avocado at the end so that it doesn't get too smushed if yours is very ripe. Taste for salt, garnish with herbs (optional) and serve cold!

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