Beet, Fennel, and Jicama Salad with Macadamia Nut Dressing
Recipe from Food & Wine

Not only are macadamia nuts a good source of heart-healthy omega-3 fatty acids, but when they're pureed, they also serve as an ingeniously creamy base for dairy-free salad dressings.


Beet, Fennel, and Jicama Salad with Macadamia Nut Dressing
Ellie Miller

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Servings: 1
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Beets, Fennel, Salad, Vegetables, Vegetable Salad
 
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Ingredients
DRESSING
  • 1/4  cup
    macadamia nuts
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  • 1  tablespoon
    water
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  • 1/4  teaspoon
    lime zest
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  • 1  tablespoon
    fresh lime juice
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  • 1/4  teaspoon
    ground cumin
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  • 1  pinch of
    salt
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  • 1  pinch of
    cayenne pepper
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SALAD
  • 1/2  cup
    diced, peeled jicama
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  • 1/2  cup
    diced fennel
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  • 1/2  cup
    diced, peeled raw beets
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  • 1/4  cup
    chopped Belgian endive
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  • 4 
    cherry tomatoes, chopped
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  •  
    Salt and freshly ground pepper
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Directions
1.
MAKE THE DRESSING: In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time, to thin out as desired.
2.
MAKE THE SALAD: Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.
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