| Serves | Prep Time | Cook Time | Total Time |
| 4 | 20 | 0 | 20 |
If you’re looking for a cool and light summer salad that can stand alone as a meal or accompany your favorite dish, this is a lovely combination.
| 1 whole | Jicama, peeled and passed through the shredder of a food processor | |
| 2 cups | Baby Kale, massaged and finely chopped | |
| 1 | Mint, large bunch finely chopped | |
| 4 | Radishes, small, thinly sliced | |
| 1 | Avocado (optional but delicious) | |
| 1 | Juice of lime | |
| 2 tbsp |
|
Shred the jicama and toss it with the lime juice. This flavors the jicama and has the added benefit of preventing discoloration. Place in the fridge while you prepare the rest of the ingredients.
Massage and chop the kale and place in a large bowl with the mint, radishes and microgreens. Add the shredded Jicama and the Apple Cider dressing and toss wildly.
The longer it sits, the more marinated and flavorful the vegetables become, and they are hardy enough to withstand it without wilting.
If you’re opting for the Avocado, slice and place on top just before serving for a beautiful, colorful arrangement.