Arugula, Avocad and Jicama Salad with Citrus Salsa

Serves 6-8
Free of: Gluten and all top allergens.

Ingredients

• 6 cups (1.4 L) baby arugula, washed
• 1 jicama (or Mexican turnip), peeled and cut into matchstick-size strips
• 2 avocados, diced
• 2 oranges, segmented, chopped
• 1⁄2 cup (125 mL) red onion, diced
• 1⁄2 cup (125 mL) cilantro, chopped
• 1⁄4 cup (60 mL) seasoned rice wine vinegar
• 1⁄4 cup (60 mL) olive oil

Method

1. Place arugula and jicama in salad bowl.
2. In a small mixing bowl, toss together remaining ingredients. Spoon over arugula mix and serve.

Recipe by Simon Clarke

See also: Grilled Corn and Avocado Salad

First published in Allergic Living magazine.
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