Jicama Dill "Potato" Salad

If you're looking for something a little different to serve at your BBQ this weekend, why not make a raw Jicama-Dill "Potato" Salad with Avocado-Dill Aioli.  It's very refreshing served cold, almost like watermelon and has great texture.  The avocado-aioli is also easy to make but takes a little bit of planning because you need to soak the raw cashews for at least four hours before blending.  I served this with rosemary and garlic marinated slow-roasted, open-faced portobello sandwiches (no bread) with sliced heirloom tomatoes, bib lettuce and sliced avocado.  Just delicious!

Avocado Aioli:

1 cup raw cashews, soaked in filtered water for about four hours, drained
1 small avocado, peeled and chopped
1/2 tsp dry mustard
1 tbsp minced capers
1 tbsp chopped fresh dill
1 tbsp white wine vinegar
Juice of 1-2 lemons
1 cup filtered water (to thin to desired consistency)
2 tbsp first cold pressed extra virgin olive oil
1-2 tsp sea salt
1/4 tsp black pepper

Method:

• Drain cashews and place in a food processor along with chopped avocado, mustard, capers, pickles and the juice of 1 lemon.  Process until smooth scraping down the sides.
• With the motor running, slowly add water to desired consistency and drizzle in olive oil.  Season with salt and pepper to taste and more lemon juice if desired.
• Chill for at least two hours for flavors to combine.

Salad Ingredients:

1 2 lb jicama peeled and diced into 1" cubes
1 cup finely diced celery
3/4 cup finely diced dill pickle
1/2 cup finely diced red onion
1/4 cup minced capers
1/4 cup finely minced fresh dill
Avocado-aioli added to desired consistency
1/2 tsp celery seed
Sea salt and freshly ground black pepper to taste
Fresh lemon juice to taste

Method:

• In a large bowl, mix all ingredients together adding in enough avocado-aioli for a creamy texture and chill for about three hours for flavors to combine.
• Garnish with additional dill leaves and lemon wedges if desired.