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Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread. View Recipe
Fold in jicama and cilantro. Scoop avocado flesh into medium bowl and coarsely mash, then fold in chopped serrano, half of scallions, and 1/4 tsp salt. Divide and spread avocado among plates.
2 cup romaine heart, chopped; 1 cup cooked chickpeas (or canned chickpeas, strained and rinsed) 3 tbsp sunflower seeds, lightly toasted; 3 tbsp chopped parsley; 2 tbsp flax oil; 2 tbsp white balsamic vinegar; sea salt, to taste; black pepper, to taste; sesame seeds, lightly toasted
Chopped Salad with Sriracha Tofu & Peanut Dressing. Prep four days’ worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a ...
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Chopped cilantro, sliced jalapenos, or lime zest add visual appeal to your dishes and a pop of zesty flavor. ... Mexican Street Corn Salad – Also known as Elote salad, this summer dish combines ...