“It’s summertime, and the livin’ is easy…”
Here in the Northern Hemisphere, summer is upon is. School is out, sprinklers are on, and outdoor dining opportunities abound.
Potato salad is an old favorite, but with little to nutritionally recommend it as a dietary staple. It is frequently made with mayonnaise and eggs, both of which easily spoil in hot weather. Try instead this crunchy favorite full of antioxidants, healthy fats, and flavor.
Salad
8 cups jicama, peeled and diced
1/3 cup red bell pepper, remove core and seeds, diced
3 cups chopped celery (buy organic – celeryis #2 on the Top 12 Dirty Foods list )
Corn kernels from 2 ears of corn (frozen, organic corn may be substituted)
½ cup chopped onion
1 avocado, diced
1 recipe dressing
Place all ingredients in a large bowl and mix well.
Dressing
2 cups macadamia nuts, or Brazil nuts, soaked, rinsed and drained
½ cup water
2 teaspoons Celtic sea salt
¼ cup lemon juice
¼ cup apple cider vinegar
½ cup olive oil
½ teaspoon paprika
½ teaspoon cumin (optional)
½ teaspoon dried dill
Combine nuts and water in a blender and blend until smooth. Add remaining ingredients except for lemon and blend again until well mixed. Add lemon a little at a time until the taste is right. Pour dressing over chopped vegetables and mix well. Let set for at least an hour before serving for flavors to blend. Yields eleven cups of salad.
For more information on why Sanoviv recommends organic and some tips on where to start here : http://gourmetfood.about.com/od/slowfoodorganiclocal/a/organicproduce_2.htm
