Toss together.  Blend the following together and then add to the salad

The juice of two organic limes 1 TBSP organic olive oil 1/8 tsp cayenne pepper Organic salt to taste

This salad is so refreshing and tasty.  Just grill some organic chicken or some of the delicious sausages we have in our meat department, and your dinner is ready!

As you know, (if you're read this blog), I'm crazy about roasting vegetables.  Jicama is a fine addition to my roasting obsession!

I love to add jicama to my main dishes as well.  Here's one easy way:

1 TBSP organic extra virgin olive oil 1 lb organic boneless skinless chicken breasts, cubed (you can also use thighs, tofu, or no meat at all) 1/2 cup cubed organic jicama 1/2 cup thinly sliced organic carrots 1/2 cup chopped organic spanish onion 1/2 cup chopped organic celery 1/2 cup chopped organic red pepper 1 clove organic garlic, minced 1 TBSP organic ginger, minced In a hot skillet, heat the oil and then add the chicken.  Cook and stir.

In a hot skillet, heat the oil and then add the chicken.  Cook and stir.

When it is about half-cooked, add the vegetables and stir fry until the vegetables are tender but still firm.

2 cups organic chicken broth 1 TBSP organic tamari sauce 2 TBSP cornstarch Pour the broth mixture over the chicken and vegetables in the skillet, and stir until thickened.

Pour the broth mixture over the chicken and vegetables in the skillet, and stir until thickened.

Serve over rice or quinoa.

I hope that you will give this versatile and delicious root vegetable a try!  Now that it is available organically, there's even more reason to add it to your shopping cart!