Recipes: Jicama, Apple and Chayote Salad With Pepita-Avocado Dressing

Serves 4.

Note: This salad offers three kinds of crunch: the sweet, watery crunch of jicama; the tart and soft crunch of Granny Smith apple; and the silky, lemony crunch of raw chayote — all enveloped in a velvety, creamy dressing. Once you peel and cut the jicama, apple and chayote, toss them in the dressing right away so they won't dry out and change their flavor. The salad can be refrigerated up to 12 hours in advance. Toss well before serving. From Pati Jinich.

• 1/4 c. olive oil

• 1/2 c. water

• 7 tbsp. fresh lime juice (from 3 or 4 limes)

• 1 garlic clove

• 1/4 packed cup coarsely chopped cilantro leaves and upper parts of stems, plus 1 tbsp. for garnish

• Flesh of 1 large, ripe avocado, cut into chunks

• 1 1/4 tsp. kosher or sea salt

• 1/4 tsp. freshly ground black pepper

• 1 tsp. whole-grain mustard

• 1/4 c. raw, hulled pumpkin seeds (pepitas), plus 1 tbsp. for garnish

• 1 Granny Smith apple, peeled, cored and cut into julienne matchsticks

• 1 lb. firm chayote squash, peeled and cut into julienne matchsticks

Directions

Combine the oil, 1/2 cup water, lime juice, garlic, 1/4 cup cilantro, 1 tablespoon dill, avocado, salt, pepper, mustard and 1/4 cup pepitas in a blender; purée to form a smooth dressing.

Combine the jicama, apple and chayote in a mixing bowl; add the dressing and toss until well coated.

Nutrition information per serving:

Calories320Fat24 gSodium370 mg

Carbohydrates28 gSaturated fat4 gTotal sugars9 g

Protein5 gCholesterol0 mgDietary fiber12 g

Serves 4.

• 1/2 c. packed finely chopped basil leaves and tender stems

• 1/4 c. packed finely chopped mint leaves

• 1/2 c. packed finely chopped parsley leaves and upper parts of stems

• 1/2 c. packed finely chopped chives

• 2 green onions, white and light-green parts, finely sliced

• 1/3 c. unseasoned rice vinegar

• 2 tbsp. fresh lime juice

• 3/4 c. regular or low-fat mayonnaise (do not use nonfat)

• 1/2 tsp. salt, or more as needed

• 1 lb. jumbo lump crabmeat, cartilage removed

• 4 oz. radishes or about 3 to 4 radishes, rinsed, quartered and sliced into 1/4-in. pieces

Directions

Whisk together the basil, mint, parsley, chives, green onions, jalapeño, vinegar, lime juice, mayonnaise and salt in a mixing bowl.

Fold in the crab, cucumber and radishes just until coated; let sit for at least 10 minutes before serving. Taste, and add salt, as needed.

Nutrition information per serving:

Carbohydrates4 gSaturated fat5 gTotal sugars2 g

Protein21 gCholesterol105 mgDietary fiber2 g

Serves 3 or 4.

Note: This chunky, deliciously tart and teasingly salty salad can be eaten on its own, as a side or as an appetizer. The salad can be made and refrigerated a day in advance. Toss before serving. From Pati Jinich.

• Finely grated zest of 1 lime, plus 6 tbsp. juice (from 2 or 3 limes)

• 2 dried arbol chile peppers, stemmed and chopped, or 1/2 tsp. crushed red pepper flakes, or more as needed

• 1 garlic clove, pressed or minced

• 2 green onions, white and light-green parts, thinly sliced

• 1 tsp. Dijon mustard

• 1 tbsp. finely chopped capers, rinsed and drained

• 1 tsp. kosher or sea salt, or more as needed

• 1/4 tsp. freshly ground black pepper

• 8 oz. white button or baby bella (cremini) mushrooms, stemmed, cleaned and cut into quarters

• 2 (6-oz.) pkg. vacuum-packed artichoke heart pieces, rinsed, drained and patted dry (may substitute one 14-oz. can artichoke hearts)

Directions

Add the mushrooms and artichoke hearts; toss to coat and incorporate. Taste, and add salt, as needed.

Serve with an extra sprinkling of the chili pepper or crushed red pepper flakes, if you like.

Nutrition information per each of 4 servings:

Calories320Fat29 gSodium820 mg

Carbohydrates14 gSaturated fat7 gTotal sugars2 g