Jicama and Radish Salad

This is so, so yummy! So light and refreshing.
I think I found this recipe in Food Network magazine.

Jicama and Radish Salad

1 jicama, peeled and cut into matchsticks

about an equal amount of radishes, cut into matchsticks or shredded

3 or so scallions, sliced into tiny rounds

cilantro and mint, both chopped fine - about 1/4 cup each

Dressing:

2 tablespoons lemon juice

3 tablespoons olive oil

2 teaspoons agave nectar

1/2 teaspoon kosher salt

pinch of cayenne pepper

Method:
Whisk together dressing ingredients and pour over jicama, radish, scallion, mint, cilantro mixture in a big bowl. Mix well. 

I also made the Cacao Snack Balls from SUPERFOODS SUPERFAST by Julie Montagu. 

I've been meaning to make this recipe for some time as I like a little something sweet after lunch sometimes and it usually ends up not being as healthy as this. These are just WOW ... decadent tasting but pretty healthy. 

They just have raw cacao powder, coconut oil, cashews, walnuts, honey*, chia seeds, and flax seeds. 

(*Would probably be fine sans honey if you don't do bee honey.)

Sweet Mustard Broccoli Salad & French Carrot Salad

Both of these are really simple to make, healthy, and delicious. 

I expected the carrot salad to be good, but I didn't expect the broccoli salad to be that good! Yum!

Sweet Mustard Broccoli Salad

1/2 cup black Beluga lentils

1 head broccoli, cut into florets (about 4 cups)

1 small red onion or shallot, sliced in thin strips

1/4 cup chopped almonds

Dressing:

4 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons agave nectar

2 teaspoons Dijon mustard 

Method:
Rinse lentils and place in a medium pot with 1 cup water. Bring to a boil, reduce heat to low, simmer for about 20 mins. Add broccoli during the last 4 minutes or so and cover until broccoli is slightly cooked (bright green). Meanwhile, make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Drain off any liquid remaining in lentils and broccoli and put into a big bowl. Pour dressing over, add onion and almonds. Voila!

French Carrot Salad

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1/2 pound carrots (peeled and shredded)

1/4 teaspoon salt

1/8 teaspoon black pepper

Optional: Add minced parsley or shredded apple

Method:

Make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Pour over carrots and stir. Delicious!