Citrus Jicama Watercress Salad Recipe

This might just be the perfect winter salad.

It combines 2 different types of citrus – lime and grapefruit – with jicama, watercress, and pomegranate seeds all topped with a zingy dressing for a flavor and texture sensation. 

(Watch for my blog post on Thursday about 12 ways to incorporate more citrus into your diet this winter – even if you suffer from acid reflux.)

If you don’t see watercress – the #1 most powerful food you can eat – in the produce section at your grocery store, you can substitute spinach, romaine, or any other leafy green. But this combination is one you’ll want to make again and again. And because it’s so good for you, you can anytime you want!

Give it a try and let me know what you think over on Facebook.

CITRUS JICAMA WATERCRESS SALAD

Ingredients [Serves 2]

2 bunches watercress
1 jicama, peeled and cut into matchstick strips
1 red grapefruit, peeled and sectioned
½ cup pomegranate seeds

Dressing Ingredients

½ cup extra virgin olive oil
½ tsp. lime zest
1 lime, freshly juiced
2 tbsp. apple cider vinegar
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste

Directions

For the dressing, place the extra virgin olive oil, lime juice, lime zest, apple cider vinegar, sea salt, and black pepper in a small blender or food processor. Blend and set aside. (If you do not have a blender or food processor, mix with a fork in a small bowl.)

Peel the grapefruit and remove the fruit completely from its rind. Cut into bite- sized sections. Add the grapefruit, jicama, watercress, and pomegranate seeds to a mixing bowl. Add the desired amount of dressing and gently toss. Enjoy!

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