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.
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 ›
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.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...