A Flavorful Spring Recipe

Ever pass jicama in the supermarket and wish you knew a way to prepare it other than simply cutting it into sticks?  It looks something like a potato, and in fact is often known as the Mexican potato, although the two are very different in taste.

You have a wonderful kitchen at HighPoint Apartments, and Spring is a great time to try out new recipes. Courtesy of local favorite The Chicago Diner Cookbook, here is one recipe developed in the Chicago Diner of the title, a great vegetarian restaurant.

You will need:

  • 1 medium jimaca
  • 2 oranges, medium sized
  • 1 avocado
  • 1 small red onion
  • 1 medium cucumber
  • 2 tablespoons chopped parsley, mint or cilantro
  • ½ cup orange juice
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • Salt and pepper, as needed to taste

To make the jimaca salad:

  • Peel and cut the jimaca into stripes
  • Peel and section the oranges
  • Dice the avocado and the cucumber
  • Peel the red onion and slice into half circles

Mix all the ingredients together. Let chill and then serve.

This is a citrusy tasting salad and chock full of Vitamin C, coming both from the oranges and the jimaca itself, which is a great source of Vitamin C.

The salad makes a great side dish with couscous, a fine Middle Eastern pasta that is really easy to prepare.

Use plain, pine nut or parmesan couscous. (All will work with well the jicama salad.) Boil water in a medium-size pan. After the water boils, pour the cous-cous and its seasonings packet into the pan and remove it from the flame. (Pine nut and parmesan cous-cous will be in a box with a seasonings packet included.

Remove the pan from the flame and let sit for 5 minutes. The cous-cous will be ready to eat.

Cous-cous is wonderful served warm. The remainder can also be heated up with melted cheese on top for the next day.

Contact us for more apartment cooking tips and to learn more about our luxurious amenities at HighPoint apartments.

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