+

Fennel and Jicama Salad with Lemon and Pink Peppercorn Dressing

Fennel and Jicama Salad with Lemon and Pink Peppercorn Dressing

Ingredients (11)

  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon flaky sea salt, or to taste
  • 1 teaspoon pink peppercorns, lightly crushed with your fingers, plus more for garnish
  • 1 large fennel bulb, halved, cored, and thinly sliced, fronds reserved
  • 1 small jicama (about 1¼ pounds), peeled, halved, and cut into thin matchsticks
  • 1 small cucumber, peeled and chopped
  • 1⁄3 cup black olives, pitted and sliced
  • 1 ounce feta cheese, crumbled
  • coarsely cracked black pepper
Try Amazon Fresh
Nutritional Information
  • Calories213
  • Fat13.18g
  • Saturated fat2.74g
  • Trans fat0g
  • Carbs22.89g
  • Fiber9.89g
  • Sugar7.91g
  • Protein3.85g
  • Cholesterol6.31mg
  • Sodium544.26mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This fennel and jicama salad is crazy crunchy, and super light, bright, and refreshing, with a briny punch from feta, black olives, and sun-dried tomatoes. It’s a perfect pick-me-up lunch (add arugula or mixed greens to bulk it up, or even cooked white beans for more protein), or a great dinnertime side to complement healthy grilled or baked fish, or to lighten up meatier meals like Greek Lamb Braised with Tomatoes. You can even use it like a slaw on top of Caramelized Onion and Chickpea Burgers. The pink peppercorns lend a lovely fruity note and extra pop of color to the zippy lemon dressing, but if you can’t find them, feel free to use a bit more cracked black pepper instead.

For more Food for Life, get this Coffee Smoothie recipe, and this Baked Parmesan Zucchini Fries with Marinara Dipping Sauce recipe.

Get The Cookbook

Food for Life

Delicious & Healthy Comfort Food from My Table to Yours!

by Laila Ali

Save
Buy Now
  • What to buy

    OXO Good Grips Salad Dressing Shaker

    This salad dressing shaker does away with the need for a whisk and is way less messy than using a canning jar. Shake, store, and pour dressings and sauces with ease.

    Buy Now ›

Instructions

  1. 1Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them.
  2. 2Meanwhile, in a small lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified.
  3. 3Finely chop the fennel fronds to make 1/4 cup and set aside.
  4. 4In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.

From Food for Life by Laila Ali. Copyright © 2018 by the author and reprinted by permission of St Martin’s Press. Photography by Matt Armendariz.

Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...