Eat Your Colors: Tomato, Jicama And Pomegranate Salad

Name: Eat Your Colors: Tomato, Jicama And Pomegranate Salad
Total time: 20 min
Ingredients: 1 jicama; 4 ox-heart tomatoes; 2 ripe shepherd avocados; Scant 1 cup Pomegranate Mojo; 2 bunches breakfast radishes; 1 red jalapeños or serrano chilies; Scant 1/2 cup salted ricotta; 1 bunch purple basil leaves; 1 bunch mint leaves; Scant 1/2 cup pomegranate seeds; 1 1/2 tablespoons cumin seeds; 2 garlic cloves; Scant 1/2 cup sherry vinegar; 1/2 cup olive oil; Scant 1 cup pomegrante juice or molasses; 2 tablespoons sugar; 1/4 cup sesame seeds; sea salt and freshly ground black pepper

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The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. This...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.

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