Jicama is the crunchy, sweet tuberous root of a legume native to Central America.
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Tender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner.
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This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans).
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A spicy cilantro vinaigrette gives this black bean salad Mexican flair. We used the beans for protein, but if you have cooked chicken on hand, you can use that instead.
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This gorgeous green goddess salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade dressing.
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The key to the incredible flavor here is roasting until the onion slices are charred at the edges and the juices from the tomatoes have cooked into a syrupy
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