Highlighting Flavors: Fresh Basil & Tajin Seasoning
Prep Time: 10 minutes
Eat Your Veggies!
Today I was inspired by a fellow food blogger, Heidi Boone. She wrote about her spring rituals and how important it is to allow your body to heal by cleansing, even if just for a few days. Doing a cleanse can improve your physical and mental state. Obviously I don’t have as much will-power as Heidi does, because I was munching on some chocolate while I was reading the post. It was one of those days!
“Eat your veggies!” I could hear my madre calling from 400 miles away. Yes, I have been better about eating more green, red and orange foods–although mostly in liquid form. Which is a delicious alternative if you own a juicer! (More on that later.) But nevertheless, I decided I should have a nice big salad for dinner.
Off I went to the grocery store in search of my ingredients. I Picked up some kale, spinach, an avocado, my cart looked like a summer garden! Suddenly, as I rounded the corner, I spotted my next ingredient. Nestled between the kiwi’s and mangos, were the jicamas! I don’t normally get this excited about jicama, but there happened to be a nice woman contemplating them also. She turned to me and asked if I knew what it was. “It’s delicious!”- I replied! “What can I do with it?”- she asked… Just then, a wave of possibilities came crashing down on me. And I found myself having a 10 minute conversation with a stranger about the jicama and it’s place among other famous mexican street cart snacks.
Jicamas don’t have a whole lot of flavor alone, which is why a strong herb like basil pairs well with this root. Let’s not forget our other complementing ingredients like lime and Tajin seasoning, which as my friends like to say, makes any dish “Mexican”! If you’re looking for Tajin Seasoning, you can normally find it in the “ethnic” or “Mexican” aisle of your local grocery store.
This is a very simple recipe, and I hope you find it as refreshing as I did.
1/2 – Cup fresh spinach
1/2 – Cup fresh kale
1/3 – cup sliced jicamca, (Wash and peel like you would a potato.)
4 – leafs fresh basil, chopped
1/2 – an avocado
1/2 – Tablespoon of extra virgin olive oil
1/2 – a lime
Tajin seasoning to taste
1. TOSS the spinach, kale, jicama & basil together in a medium size bowl.
2. ADD the avocado.
3. MIX together the olive oil and lime juice in a separate bowl. And add the mixture to the salad.
4. TOSS the ingredients gently to make sure the oil and lime juice mix in.
5. SPRINKLE on top with Tajin. If you’re new to Tajin, start with a small amount to taste.