Arugula, Cherry & Jicama Salad with Honey Lime Vinaigrette

Salads are never going to elicit the same “oohs and aahs” of a gooey mac ‘n cheese, or plate of warm brownies, but if ever there were one to get excited about, this is it. Zestiness comes with the addition of tortilla chips. Certainly not your standard salad. And with the crisp jicama, sweet-tart cherries and zippy honey lime vinaigrette, it’s got winner written all over it. Just don’t add the chips until right before you serve, or they will loose their crunch and thus their appeal.

Arugula, Cherry & Jicama Salad with Honey Lime Vinaigrette

Prep Time 10 minutes
Salads are never going to elicit the same "oohs and aahs" of a gooey mac 'n cheese, or plate of warm brownies, but if ever there were one to get excited about, this is it. Zestiness comes with the addition of tortilla chips. Certainly not your standard salad. And with the crisp jicama, sweet-tart cherries and zippy honey lime vinaigrette, it's got winner written all over it. Just don't add the chips until right before you serve, or they will loose their crunch and thus their appeal.
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Course Salad
Servings 4

Ingredients
 

  • 4 handfuls washed arugula, about 4 ounces
  • 1 cup peeled jicama, cut into ½-inch cubes
  • 10-12 cherries, pitted and halved
  • ½ hass avocado, cubed
  • A handful of tortilla chips
  • fresh herbs such as basil or cilantro

For the dressing:

  • 1 small garlic clove, grated on a fine rasp grater
  • ½ lime, zest and juice
  • 1 ½ tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • ¼ cup extra virgin olive oil
  • ½ teaspoon ancho chili powder
  • 1 pinch ground allspice

Instructions
 

  • Place the arugula in a large serving bowl and top with the cubed jicama, cherries, and avocado, and fresh herbs, torn or coarsely chopped.
  • In a small bowl, combine all the ingredients for the dressing and whisk well to combine.
  • Just before serving, toss the salad with the dressing. Crumble the tortilla chips on top and serve.
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