Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.
Ingredients
1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 tablespoons queso añejo (or feta or goat cheese)
Directions
Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.
