Beets & Parsley Salad

This is one of my favorite childhood salads: beets and parsley! It's super easy to make too! All you need to do is boil some beets (cut in quarters) for about 20 minutes, cut them up, chop up some Italian parsley and onions, and dress with salt, olive oil, and white vinegar to taste (if you are wondering, you could use canned beets, I personally don't but if you're out of time or you're just lazy go ahead and pop that can open!). That's it! I like to mix it up and then let it chill in the fridge for 15 minutes before serving. This salad is so light and fresh! Pair with a light side-soup and some bruschetta and you got yourself some great light lunch! Here are a couple of pictures of what it looks like:

Fresh Jicama Salad

Fresh Jicama Salad

Jicama, jicama, jicama...what is that? I had heard the word a couple times from different Mexican friends, but I never really inquired about what it was. The other day, my little sister came home from school RAVING about jicama and how good it tasted with lemon. She also said that some people add both lemon and spicy sauce but she didn't enjoy the latter. For a couple days she kept begging for us to buy some jicama. So, when we finally got it I was a little confused. It looked like a root vegetable--something like a potato or a yam? It didn't look very appetizing as I don't think of foods in that category as appealing unless they are cooked. But my sister insisted I try some with lemon. 

Jicama has a very mild flavor, somewhat that of a potato but not as starchy. It is also crisp and somewhat juice. Kind of like an apple. As I was chewing it I started to feel it'd pair well with yogurt, vinegar, lemon juice, and the such and I immediately thought of a salad! So here is what I came up with. This salad is so fresh and inviting and also very healthy! Here is a picture followed by the recipe:

Ingredients:

Jicama

Green apple

Red onion

Cucumber

White vinegar

Olive oil

Greek Yogurt

Honey (optional)

Salt to taste

Just cut everything in cubes (your preferred ratio of each thing). In a bowl whisk together the Greek yogurt, white vinegar(you can also try lemon juice), honey, olive oil(just a little bit to emulsify but you don't want it oily, about a teaspoon should do), and salt to taste. Once dressing is well combined, add to the rest of the ingredients. Also, I put everything in a closed container, shook it up, and put it in the fridge for over an hour so it would be really chilled by the time I served it. For serving suggestion, I served it  in a bowl and was very generous with the dressing so that everything was kind of "floating" in it.  It was SO delicious, especially picking up the bowl at the end and drinking the left over dressing from it! You can also sprinkle minced fresh mint for garnish and aroma right before serving.This salad is ideal for the summer, a must try! ENJOY <3