Brighten winter meals with vibrant seasonal ingredients

Florida Grapefruit and Jicama Vietnamese Salad /PHOTO | The Florida Department of Citrus

StatePoint – Following a healthy eating plan doesn’t mean eating the same dish every day. In fact, as the seasons change, so should your meals and their ingredients, as each season offers a unique variety of fresh produce.

A boost of nutrients is especially important during winter, when nearly half of Americans admit they feel less healthy and energetic, and fewer than 30 percent are consuming the daily recommended amount of fruit, according to recent research by Toluna on behalf of the Florida Department of Citrus.

Salads provide a fun, delicious opportunity to experiment with produce at its peak. With this focus on seasonality and flavor, cookbook author Emily Richards is offering a recipe for Grapefruit and Jicama Vietnamese Salad, a nice addition to serve alongside your favorite protein for a balanced meal.

“Including Florida grapefruit in this dish adds a welcome touch of natural sweetness,” says Richards. “Using in-season produce helps make this dish as fresh as it is flavorful.”

Grapefruit and Jicama Vietnamese Salad

Yield: 8 (1-cup) servings

Ingredients

1 small jicama, peeled

3 cups shredded Napa cabbage

2 ruby red grapefruit, peeled and segmented

1 carrot, shredded

1 cup diced English cucumber

3 tablespoons ruby red grapefruit juice

2 tablespoons each soy sauce and rice vinegar

1 large clove garlic, minced

2 tablespoons liquid honey

2 teaspoons Sriracha chili sauce

Directions

Thinly slice jicama and stack slices. Cut into 2-inch matchstick size strips and place in a large bowl. Add cabbage, grapefruit segments, carrot and cucumber.

In a small bowl, whisk together grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce.

Pour over salad and toss to coat. Let stand 10 minutes before serving for flavors to develop.