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    Corn, Jicama, Asian Pear & Cucumber Salad with Avocado Puree

    Allergy Kids Foundation Recipes | Angela Simon | June 8, 2010

    Servings: 12



    • 3/4 cup jicama, diced
    • 3/4 cup sweet corn kernels
    • 3/4 cup English cucumber, julienne cut
    • 3/4 cup asian pear, peeled and diced
    • 3 tablespoons extra virgin olive oil
    • 1/4 cup freshly squeezed lime juice
    • 3 tablespoons jalapeno, minced
    • 3 tablespoons fresh mint, chopped
    • 6 teaspoons, flat-leaf parsley, finely chopped
    • Celtic sea salt & freshly ground black pepper

    Avocado Puree

    • 1 1/2 avocados, peeled and chopped
    • 6 teaspoons freshly squeezed lime juice
    • 3/4 cup filtered water
    • Celtic sea salt & freshly ground black pepper

    Lime Vinaigrette

    • 1/4 cup + 1 tablespoon freshly squeezed lime juice
    • 3/4 cup extra virgin olive oil
    • Celtic sea salt and freshly squeezed black pepper


    • 6 teaspoons flat-leaf parsley, chopped
    • 6 teaspoons, micro mint leaves or large mint leaves chopped
    • 6 teaspoons finely grated lime zest


    1. Combine jicama, corn, cucumber, pear, olive oil, lime juice, jalapeno, mint, and parsley in a bowl and toss to mix. Season to taste with salt and pepper
    2. In a high speed blender, combine the avocado, lime juice, and water; puree until smooth. Season with salt and pepper.
    3. Whisk together the lime juice and live oil in a bowl. Season with salt and pepper and stir in lime pieces.
    4. Assembly – Spoon a vertical line of the avocado puree on the center of each plate. Spoon 2 additional lines, making them perpendicular to the first line and crossing it. Position 1 of the lines one-third from the top of the first line, and position the other line two-thirds from the top of the first line. Spoon some of the salad to the left of the intersecting points of the lines, placing it on the puree. Drizzle the vinaigrette over the salad and around the plate, and sprinkle with parsley mint, and lime zest.

    Jicama – pronounced “HEE-ka-ma” is root vegetable to Mexico and Central America. A member of the morning glory family (Convolvulaceae), the jicama plant is a vine that grows to a length of 20 feet or more and produces beautiful sprays of mauve flowers that resemble butterflies, but these are rarely seen in the US because the vines are usually killed by frost before they bloom.

    A cup of raw, sliced jicama provides 27 % of the recommended daily intake of fiber, plus 35 % for vitamin C, all for a mere 49 calories. Jicama is also a very good source of the trace mineral molybdenum and a good source of potassium. (Murray, 208)

    Asian Pears – asian pears are cousins to the pears that are typically seen in grocery stores, but it is similar to an apple and its many names reflect that characteristic. Other names it is known by are: Chinese pear, Japanese pear, Sand, Nashi, and apple pear.

    Pears are an excellent source of water-soluble fibers, including pectin. In fact, pears are actually higher in pectin than apples. This makes them quite useful in helping to lower cholesterol levels and in toning the intestines. 1 asian pear contains 16 % of your recommended dietary fiber. (Murray, 2005, 303)

    Pears are often recommended by healthcare practitioners as a hypoallergenic fruit high in fiber that is less likely to produce an adverse response that other fruits. Particularly in the introduction of fruits to infants, pears are often recommended as a safe way to start.

    Celtic Sea Salt – salt is essential for the survival of all living creatures, including humans. It is needed to regulate the water content in our body. There is often bad press about salt, and indeed table salt which is refined, is extremely unhealthy and toxic.

    Celtic sea salt refers to naturally moist salt harvested from the Atlantic seawater off the coast of Brittany, France. This type of salt are harvested using the Celtic method of wooden rakes allowing no metal to touch the salt. It is naturally air and sun-dried in clay ponds and gathered with wooden tools to preserve its living enzymes. Because it is unrefined, it contains all of the 84 beneficial live elements found in sea water, with no chemical and preservatives nor any other additives.

    Among the live minerals and trace elements found in Celtic sea salt are iodine, iron, calcium, manganese, potassium and zinc. The 84 trace minerals provide the necessary nutrients and protect the body from the harshness of sodium chloride that we can consume through commercial salt.