Salad with Jicama and Carrot-Ginger Dressing

​Want to feel refreshed? Jicama is one of my faves these days. It's crunchy, juicy, filled with fiber, and makes a great salad topper. It helps with bone health by increasing the absorption of calcium and it promotes good bacteria growth in the gut.

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It's also a low glycemic food due to its fiber content. I served this with a carrot-ginger dressing that's anti-inflammatory, filled with fiber and vitamin A. It's light, delicious and tasty!

Ingredients:
Salad:
1 head green leaf or red leaf lettuce, washed
1 jicama, cut into 2" x 1/4" x 1/4" 

Dressing:
2 medium carrots, peeled and cut into 1" pieces
1/4 c water
2 t honey
2" piece ginger, peeled and cut into 1/4" coins (it will blend better this way)
2 T rice vinegar
2 T extra virgin olive oil
2 t toasted sesame oil
2 t tamari
pinch sea salt

Directions:
1. Prepare lettuce and cut jicama for salad.
2. Place all dressing ingredients in blender and blend until smooth. Add more water for consistency if necessary. 
3. Taste dressing for salt and add if needed. Drizzle on top of salad. Enjoy!