With the holiday season tuning up, it becomes increasingly difficult for me to stick to a complete clean-eating regime. While I strive to make nutritious food choices and exercise nearly every day, I’ve never been one to say “no” to an occasional splurge. And, when I say “occasional,” I consider every day an occasion! Some days I indulge in a chocolate chip cookie, other days it’s an artisanal cheese spread on crusty-on-the-outside, soft-on-the-inside bread. But, to balance my all-inclusive (but in moderation) food philosophy, I make a point of eating a rainbow of fresh produce and lean protein for the remainder of my meals.
Pomegranate Jicama Salad Ingredients
One such colorful creation is my recipe for Pomegranate Jicama Salad with Roasted Cilantro Shrimp. So festive and flavorful, this healthy dish makes a showy (not to mention scrumptious) statement served at a holiday gathering of friends, family or coworkers. Serve this easy-to-prepare salad as a light entrée or divvy up the portions into stemmed glasses and present as an appetizer, shrimp cocktail-style! Guests will be wowed with the flavor and not feel a bit guilty about overdoing it. Now, it’s so much easier to say “yes” to dessert; perhaps a slice of my Lower-Fat Caramel Apple Carrot Cake?!
Pomegranate Jicama Salad Individual Salad
You have some options when it comes to preparing the shrimp. If it’s hasn’t become too chilly to grill outdoors, you can skewer and season up the shrimp and grill them for a couple minutes on each side. Or, just follow the oven-roasting method outlined in the recipe instructions below; the results are just as delicious. If you really dislike peeling and deveining shrimp or are super-pressed for time, pre-cooked shrimp can be substituted. Choose pre-cooked shrimp from the frozen food aisle or, better yet, the chef-prepared fresh section of your market.
Roasted Cilantro Shrimp
Wondering what the heck a jicama is? Jicama (pronounced hik-a-mah) is a crispy, sweet tuber that looks a little like a turnip and tastes like a mild apple, in my opinion. A good source of dietary fiber and high in vitamin C, this root vegetable makes appearances in Mexican cuisine and the pulp works nicely in a supporting role for salads and salsas. In addition, sliced jicama makes a unique addition to a crudité platter and can be served with both sweet and savory dips. Two dips I would pair with jicama are Litehouse Food’s Strawberry Yogurt Fruit Dip and Southwest Ranch Dip.
Ready to Eat Pomegranate Jicama Salad