This week's Plant based challenge inspires me to go to the tropics. This will be a fusion of mostly Mexico but also Asia. These two parts of the world have something in common. It's what I really love in cuisine. Chili, lime and cilantro.
One of the features of this salad will be:
Jicama
This is commonly used in Mexican cuisine. At least this is where it was first introduced to me. I was on the beach and bought a fruit salad which included Jicama which is not a fruit.
It had chili and lime on it. I loved it. Here in Canada we can find it in certain stores but the average Canadian doesn't eat it on a regular basis, if at all. I personally have only had it raw. This root has a potato like quality but not as starchy. It's almost juicy like an apple and has little taste. Yet if I were blindfolded I would be able to identify it by tasting it.
I myself get it only occasionally if I happen to stumble upon it. The other day I found a nice bunch in a Mexican grocery store. I picked one up.
I was reminded that it is easy to peel by using your fingers. Shame on the potato!
The next feature of this salad will be:
Chayote
Also popular in Mexico and places with a southern climate such as Asia, chayote is another thing I like raw. I would say that it's mostly cooked as I have done recently when I added it to a curry. It was really enjoyable.
This squash is also kind of like an apple with no sweetness however with more of a crunch. Unlike the jicama it is not starchy at all. It's mild flavor makes it a nice addition to a salad.
The next feature in this salad will be:
Mango
I happen to be a big fan of sweet and savory so since this is a tropical inspired salad, I thought mango, one of my favourite fruits, would be a perfect addition to add for sweetness. Often mango in salad is green but I want the sweetness but not too soft. A mushy mango in a salad would remind me of baby food.
My father told me that it was the first food I ever ate.
I kept it as a garnish so it wouldn't be destroyed.
With these items I will add a sweet bell pepper, red onion, and cucumber and avocado.
Where does the fusion come in?
For a grain I will be using rice. Not regular cooked rice but ground toasted rice. This is something often added to south Asian dishes.
I am using glutenous rice, also called sweet rice, but not sweet unless you make it sweet. I happen to have some that needs to be used.
To toast the rice I'm doing what I feel is the easiest, and adding it to a pan. Carefully shaking it while making sure it doesn't burn. I kept adjusting between medium and medium high heat.
I'm not sure if a professional rice toaster would do it this way. I've only done it once before and I love it. It really should be an ingredient to keep stored away on hand. The roasting of the rice adds a nice nutty flavor to things and kind of like popcorn sprinkled on your food.
When it's golden brown put it in a blender and grind to a powder or more gritty if you prefer.
I am also adding toasted coconut which could probably fit into either culture. If I had fresh coconuts and a machete, I would be using fresh ones. In Canada it's more convenient to use dry coconut. I had to keep my eye on this. Coconut toasts much faster than the rice.
I will also add peanuts which would go into the direction of Asian. I love peanuts with anything really. And on that note I'll add fresh coriander and mint which is often found in an Asian salad. I know that those herbs are also commonly used in Mexico and Latin countries.
Normally I have a dressing that does one of the main jobs of a salad, but the dressing I'm putting on will be simple. The ingredients of the salad are working together to combine a tropical cocktail of flavours so I want a light dressing to compliment and not completely steal the show.
The dressing
1/4 cup olive oil
2 tablespoons cider vinegar
Juice of 3 or 4 or 5.... limes
2 tablespoons ground chili
Salt and pepper to taste (I like it quite salty for this)
1 teaspoon agave nectar (This would be optional according to your taste)
The limes were not juicy enough so I ran across the street to the store to get a few more. They are 1 dollar each so if I wanted a dozen lime it would cost me 12 dollars. For this dressing, I want the lime to shine, taking me to the beach in my mind. They say that lime kills parasites which might explain why they are so common in hot countries.
This dressing could work oil free as well. The lime and chili speak the loudest but I like a little oil in my salad unless I use a nut butter.
I always have fresh greens on hand for salads so this is where the main salad items will land after it's tossed with the dressing. I drizzle dressing on the greens first.
For the ground chili, I put some dried arbol chilies in a blender and turned it into a powder. This chili has a good hit of heat and for someone who can't tolerate spicy, it may be too much so any kind of chili powder that you can tolerate is a must. Lime, chili, coriander and salt are the flavors I want to have stand out for these items.
Then the toasted rice, coconut, peanuts along with the mango and avocado top the salad.
It turned out that 1 large jicama,1 chayote squash,1 pepper, 1 onion and 1 cucumber, made enough salad to feed a village.
I had several servings of this and still have an abundant amount in the fridge. Marc my other half also had more than he thought he would want. It was addictive. I may have to make more dressing tomorrow so I can have salad for breakfast.
Even though the dressing had lime, I had to add a fresh squeeze to seal the deal. I can't get enough lime. I'm truly envious of anyone who has a lime tree. If you have a hammock under the lime tree, I'm coming over.
I would love to invite so many foodie chefs on hive but I will choose to invite 
Thank you so much for stopping by and have a great day!
