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the self-hating vegan

reluctant clean eating in the tropics

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Salad

Grated Jícama and Carrot Salad

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Because a promise is a promise, here’s the salad that I brought to January’s vegan picnic. This is a quick and refreshing dish that makes good use of jícama season (jícama is a crunchy, sweet and juicy tuber), one of my favorite veggie seasons of the year. I definitely suggest you jump on preparing this salad before jícama runs out for season.

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Cucumber Banana Salad

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Yes, that’s right, cucumber banana salad. I swear. This has become one of my favorite go-to dishes for a light lunch on a hot San Salvador afternoon. All the ingredients (with the exception of the Tahini, that is) are usually available at your neighborhood tienda, and in keeping with my [Hilary] preference for quick gratification, preparation time is all of 10-15 minutes. The result is a unexpectedly refreshing combination of tart and sweet.

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