Jicama, Pear and Avocado Salad is also known as "Sunshine in a Bowl" because of it's fresh colors and flavors.

Vegan meatballs are easy to make and loaded with protein.  Here’s a quick easy recipe for a plant-based Italian classic.

Vegan "Meatballs" with Marinara

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Vegan “meat” balls on LunchBreakLIVE at 1230 PT/330 ET. www.facebook.com/JaneVelezMitchell/#vegan #seitanFeatured products: Ian's Natural Foods, Bob's Red Mill Natural Foods, Bragg Live Food Products, Pacific Foods

Posted by Jane Velez-Mitchell on Sunday, April 29, 2018

Jicama, Pear and Avo Salad (Sunshine in a Bowl)

By The 40-Year-Old Vegan™

 

Ingredients

  • 1 c. jicama (peeled and cubed)
  • 2 pears, cubed
  • ¼. c. fresh chopped cilantro
  • ¼ c. chopped bell pepper (red, yellow, orange or a combination
  • ¼ c. finely chopped red onion
  • 1 avocado, peeled, pitted and cubed
  • Juice of 2 limes
  • 1 package of butter lettuce, preferred brand Pete’s Living Greens
  • ¼ c. chopped dry roasted peanuts
  • 2 large pinches of red pepper flakes
  • 6 blue corn tortilla chips, preferred brand Cabo Chips

Directions

  1. Combine jicama, pears, cilantro, bell pepper, and avocado in a bowl.
  2. Squeeze lime juice over the salad and mix gently, being careful not to mash the avocado. Set aside.
  3. Arrange the butter lettuce leaves around the perimeters of two dinner plats to form a “bowl”
  4. Evenly distribute the mixture into the lettuce bowls.
  5. Top each bowl with chopped peanuts and a large pinch of red pepper flaks
  6. Garnish each salad with 3 blue corn tortilla chips
  7. Serve immediately and enjoy!