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Arugula Peach Jicama Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 10 min
  • 10 min
  • $
Gatheredtable
inspired by  Gatheredtable founder Mary’s friend, Sloan

Ingredients

  • 3 cups arugula
  • 1/2 pound jicama, (1 small jicama), peeled and cut into matchsticks
  • 3 peaches, sliced
  • 3 sprigs fresh mint, minced
  • 1 medium lemon
  • 1 tablespoon extra virgin olive oil
  • sea salt and black pepper, to taste

Directions

Prep: 1. Slice jicama, peaches, and mint. 2. Make vinaigrette: mix lemon juice, olive oil, salt and pepper. Make: 1. Place arugula on bottom of dish/bowl and top with peaches and jicama. 2. Sprinkle fresh mint on top. 3. Add dressing and toss to serve.

Notes

"Every summer we go on vacation with Sloan and her family, and Sloan makes an amazing salad every night. This is my attempt to recreate one of them." -Mary, Gatheredtable Founder Take this dish up a notch by topping it with 1/4 cup toasted pine nuts. Toast pine nuts by placing into a preheated skillet on stove top, watching carefully so they don't burn.

Goes great with these recipes

Coffee-Rubbed Steak
Shrimp and Avocado Burger
Easy Pesto Chicken Pasta
Chickpea Burgers (v)
Grilled Chicken A La "Pesto"
Easy Black Bean Soup

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