I made a delicious salad a few weeks back while I was in Mexico. I used to go to the market and go crazy with all the fresh product available. I used to buy so many things at a time without having any idea of what to do later. My little cart was definitively a raw foodist cart!
So it wasn’t until I went back home that I finally realized what I had and then, I started creating something at the kitchen. This time it was a pasta salad and it was heavenly. I’m amazed how easy and fast we can make a meal but still have so much flavor and nutrition. This was very sweet, crunchy and super colorful. I love, love, love color on my plate, if there’s no color, there’s no fun. Period. Like I always say: “No color in your plate, no fun in your palate”!
Gastrawnomica’s Pineapple-Beet Salad
Arugula and Romaine Lettuce
1 medium-large jicama, peeled and spiralized
1 cup fresh pineapple, cubed
1 big beet, grated
1/4 cup fresh cilantro, chopped
3/4 cup fresh orange juice
2 big figs, soaked 10 min
4 small dates, soaked 10 min
Watch the video for the instructions and let me know what you think about it.
Have a great weekend, hope you have a chance to try this recipe this weekend, as you can see this is a no time recipe!
Like Arnold says, have fun in the sun!