Jicama Salad with Creamy Tahini and Dill Sauce

Jicama Salad with Creamy Tahini and Dill Sauce
Jicama Salad with Creamy Tahini and Dill Sauce

Whoa! I never knew I’d love this Creamy Tahini and Dill Sauce so much. It is so very versatile. Last week I served it with roasted potatoes, and now it shines bright in this lettuce-free salad of jicama, corn and zucchini. This Jicama Salad with Creamy Tahini and Dill Sauce is also completely raw and oil-free. I also love it because it’s fast and fresh, and doesn’t require the use of a blender, unlike many other raw sauces.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Jicama Salad with Creamy Tahini and Dill Sauce

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 side servings or 1 large serving 1x
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Ingredients

  • 2 cups jicama, julienned
  • 2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
  • Kernels from one (1) ear of corn
  • 1/2 cup raw tahini
  • 1/4 cup water
  • 5 tablespoons fresh lemon juice
  • 12 clove(s) garlic
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appétit!


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Salade de jicama avec sauce crémeuse tahini et aneth

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions en accompagnement ou 1 portion complète 1x
Scale

Ingredients

  • 2 tasses de jicama, en juliennes
  • 2 petits zucchinis, en rubans, salés, rincés, et égouttés (pour voir comment je fais, cliquer ici)
  • Grains de maïs d’un (1) épi
  • 1/2 tasse de tahini
  • 1/4 tasse d’eau
  • 5 c. à soupe de jus de citron frais
  • 1 à 2 gousse(s) d’ail
  • 1 1/2 c. à thé de vinaigre de cidre
  • 1/2 tasse d’aneth, haché
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poivre

Instructions

Dans un grand bol, déposer le jicama, les rubans de zucchini et le maïs. Dans un petit bol, mélanger le tahini, l’eau, le jus de citron, l’ail, le vinaigre de cidre, l’aneth, et le sel de mer et le poivre. Ajouter la sauce à la salade et bien mélanger. Bon appétit!

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