Farmers Market Salad
With Jicama and a Lemon Ranch Dressing
Take those things you got at the farmers market and turn them into a salad. This easy salad can be on the table in 10 minutes. That is with making your own lemon ranch dressing.
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Have you ever tried jicama? It’s pronounced hick-a-ma. The “j” is silent. You’re welcome.
I had never heard of jicama until 2014. Yep. I grew up with garden fresh veggies, but jicama was not something that we grew. It was only when I started working in the produce department at Whole Foods Market that I learned about a bunch of produce varieties that I had yet to know existed.
We sold it whole as well as peeled and chopped in spears in the prepped veg area. One lady told me that she liked to munch on it as a snack. I thought… okay, good for you.
Jicama is a unique tuber (grown underground) that you can eat raw or cooked. It is crunchy and a little sweet, kind of like a cross between a potato, apple, and pear. You can peel it and eat it, chop it, spiralize it, and use it in many recipes. With only 5g net carbs per 1 cup, this is an awesome alternative to potatoes in a lower carbohydrate lifestyle.
Jicama is wildly available in produce markets and departments. It has a light brown peel and it looks kind of like a giant turnip.
Soft Boiled Eggs
Boiled eggs are a common protein source in salads. However, sometimes the eggs are boiled to death. You know that grey-green layer around the yolk? That discoloration shows that the egg was overcooked.
Soft boiled eggs are where it’s at. You can easily make them in the instant pot. By placing eggs on an egg rack, adding 2 cups of water and setting the timer to 3 minutes on low pressure you’ve almost got your soft boiled egg. Do a quick release, gently remove the eggs and place them in an ice bath. Now all you have to do is peel them!
My eggs were on the slightly soft boiled side of the soft boiled meter. I think I cooked them for 4 minutes in the instant pot, but 3 minutes would have been better.
Lemon Ranch Dressing
Lemony flavors are definitely a great match for most salads. By adding ranch elements, this adds a zing and zang to your farmers market salad.
- Lemon juice
- Lemon zest
- Fresh garlic
- Dried parsley
A sweet friend taught me that if you dress the salad before serving it, you need much less dressing. The amount of dressing in the recipe can absolutely be doubled, but if you put the dressing on and toss it in the farmers market salad then serve it, this amount should be perfect.
This is a meatless recipe, but you’re welcome to add meat to it. It does have protein from eggs.
Rotisserie chickens are my favorite way to get cooked chicken for salads. However, if you’re having a BBQ you could make a batch of this lemon oregano grilled chicken. You could also add sliced steak, pork, or almost any meat to this. Salmon would be a really nice protein to serve with this.
If you don’t have all of these ingredients…
It is okay if you don’t have all of the ingredients. Use what you have and use this as a general guide! You can’t really mess it up (within reasonable terms).
For THM friends, this is an (S)
Farmers Market Salad
- 1 Large Bag of prepared romaine lettuce (1 large head) washed and chopped
- 1 cup Jicama julienned
- 2 Soft boiled eggs quartered
- 1 cup Cucumber (½ large cucumber) sliced
- ½ c Red bell pepper thin sliced
- 1 Avocado thinly sliced
Lemon Ranch Dressing
- 1 Tbsp lemon juice
- 2-3 Tbsp mayo
- 1 garlic clove pressed
- 1 tsp dried parsley
- ¼ tsp lemon zest optional
- Salt to taste
- Freshly ground black pepper to taste
- Mix all of the ingredients for the dressing.
- Prepare all of the ingredients and lay them out or mix them all in a bowl.
- Pour the dressing on the salad prior to serving it. Toss the salad.
- Serve and enjoy.
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