Jicama Avocado Salad with Cilantro Mustard Dressing (Gluten-Free)

Gluten-Free and Vegan

Serves 2

Celiac.com Sponsor (A12):
Ingredients:

• 1 large fennel bulb, slice stalks and bulbs into thin strips
• 1 small jicama, peeled, sliced into 1/3 inch pieces
  
• 2 cups fresh arugula
• 1 ripe avocado, peeled, pitted and sliced
• 1 large carrot, chopped
• Juice from 1 organic lemon
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. spicy mustard
  
• 1/4 tsp. lemon zest
• 4 fresh cilantro leaves, finely chopped
• Pinch of sea salt and freshly ground black pepper
• 3 Tbsp. ground flax seeds
  
• 1/4 cup cashews, ground

Directions:

1. Prepare a large ice bath.
2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper.  Gently toss to coat.
5. Transfer to serving dishes. Top with ground flax seeds and cashews.  Serve at room temperature.
6. Enjoy.