Salads

Heart of Palm, Jicama & Asparagus Cabbage Salad with Tangerines & Maple Sriracha Pecans

Yield: serves 2-4

Ingredients

for the Maple-Sriracha Pecans
– 2 tablespoons maple syrup
– 3 teaspoons Sriracha sauce
– 1 teaspoon olive oil
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon smoked salt (or regular sea salt)
– a few dashes of smoked paprika
– a couple dashes of cayenne pepper
– 2 cups chopped pecans
– salt to taste (optional)

for the salad
– 12-15 stalk of asparagus, chopped into quarters
– olive oil spray
– salt and pepper to taste
– 4 cups shredded cabbage
– 1/2 bulb of jicama, peeled and chopped into matchsticks
6-7 heart of palm stalks, rinsed
– 2 tangerines, peeled and segments removed

for the dressing
– 1/4 cup sherry vinegar
– juice of 1 lemon
– 1-2 teaspoons agave syrup
– salt and pepper to taste

Instructions

1. Preheat the oven to 400. Line a baking sheet with parchment paper. Set aside.
2. Prepare the dressing. Combine the sherry vinegar, lemon juice, agave syrup, salt and pepper in a small bowl. Chill until ready to use.
3. Read full instructions at keepingitking.com

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