Summer Jicama Salad

Summer Jicama Salad

When temperatures stay in the 100 degree Fahrenheit range,  the last thing I feel like doing is cooking! That won't keep me out of the kitchen though,  and here is my latest creation that is cool, summery, and as refreshing as a tall tropical drink while relaxing on the beach :) It's raw, vegan, and gluten free, of course! 
Jicama a large, brownish veggie with a papery outer coating, that is larger than a coconut, but smaller than a melon, it is also called "Mexican Turnip" or "Mexican Potato" and is in season right now. It is a starchy vegetable with a light, tangy taste most often eaten raw. If you have never tried Jicama, this is a great recipe to try it!

1 Jicama (pronounced "hick-a-ma") - outer layer cut away 
1 organic green or red bell pepper, or 2 small ones ( I used 1 small red and 1 small green for the above recipe) - diced
1 stalk celery, chopped
1 bunch green onion, sliced
1/2 cup sunflower seeds
1/4 chia seeds
1/2 cup fresh parsley, chopped
3 oranges, peeled
1 inch of ginger root
1 Tbsp maple syrup (optional)

Cut the Jicama into chunks and grate in the food processor. The result looks very much like cooked rice!
Combine the jicama, bell pepper, celery, green onion, sunflower and chia seeds in a large bowl and mix together well.
In your blender combine the oranges, ginger, parsley, and maple syrup and blend until smooth. Stir sauce into the jicama mixure and chill several hours or overnight. The jicama will take on the orange color and all of the flavors nicely.
Serve on a bed of lettuce, or in a Collard leaf or Romaine leaf as a wrap.