Who says fall side dishes have to be full of roasted vegetables? This crisp salad looks unconventional, but trust us: It's a crowd-pleaser! Our Test Kitchen and other Canadian Living staffers gobbled it up in record time during testing.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2012
Ingredients
Avocado Puree:
Method
Toss together pumpkin seeds, 1/2 tsp each of the oil and salt, allspice and 1/8 tsp of the cayenne pepper. Toast on parchment paper–lined baking sheet in 350?F (180?C) oven until light golden, 6 to 8 minutes. Let cool.Cut kernels off cobs; toss with 1 tbsp of the remaining oil and pinch of the remaining cayenne pepper. Spread on baking sheet; roast in 425?F (220?C) oven until tender, about 6 minutes. Let cool.
Using chef's knife and following contour of vegetable, peel, quarter and thinly slice jicama; using mandoline, cut into matchstick-size strips. In large bowl, combine jicama, pumpkin seed mixture, corn, cilantro and mint; toss with lime juice and remaining oil, salt and cayenne pepper.
Avocado Pur?e: In small food processor, pur?e together avocados, lime juice and salt, scraping down bowl. Smear 1/4-inch (5 mm) thick layer on platter or cutting board; top with salad.
Nutritional facts Per serving: about
- Fibre 13 g
- Sodium 500 mg
- Sugars 4 g
- Protein 7 g
- Calories 304.0
- Total fat 20 g
- Potassium 738 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 30 g
%RDI
- Iron 26.0
- Folate 46.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 60.0
