Best 3 Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipes

Are you looking for a flavorful and healthy salad recipe? Then, the picante jícama and roasted carrot salad with creamy basil dressing is the perfect dish for you! This salad combines fresh, crisp jícama, roasted carrots, creamy avocado, and a tangy dressing made with basil, lime, and olive oil. It's easy to make and bursting with flavor - a perfect side dish or light meal that will impress your friends and family.

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PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Citrus Fruit Nut Vegetable Roast Vegetarian Basil Carrot Healthy

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup creamy basil dressing
*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Steps:

Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

CREAMY BASIL DRESSING

Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Blender Food Processor Citrus Garlic Herb Onion No-Cook Vegetarian Yogurt Salad Dressing

Yield Makes about 3/4 cup (about 12 servings)

Number Of Ingredients 8

Ingredients

1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Steps:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
Stir in sliced basil and serve.

ROASTED JICAMA

Roasted Jicama image

A great replacement for potatoes! Jicama has a slightly sweet flavor and only 20% of the calories and carbs.

Provided by vverkin925

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley

Steps:

Toss all ingredients together.
Spread in baking pan.
Roast in 400 degree oven for 1 hour stirring every 15 minutes.

Tips:

Choose fresh and crisp vegetables: Buy firm jicama and carrots that are free of blemishes. Look for carrots with bright orange color and jicama with white, tender flesh.
Roast the vegetables properly: To get the best flavor and texture, roast the vegetables until they are tender and slightly caramelized. Don't overcrowd the roasting pan, or the vegetables will steam instead of roast.
Make the dressing ahead of time: The creamy basil dressing can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.
Toss the salad gently: Once the vegetables are roasted and the dressing is made, toss the salad gently to combine. Over-tossing will break down the vegetables and make the salad mushy.
Serve the salad immediately: This salad is best served fresh, so make it just before you're ready to eat it.

Conclusion:

This picante jicama and roasted carrot salad with creamy basil dressing is a delicious and healthy side dish that's perfect for any occasion. The roasted vegetables are tender and flavorful, and the creamy basil dressing adds a touch of richness and creaminess. This salad is also packed with nutrients, making it a great choice for a healthy meal.