Jícama-Tortilla Salad With Peach Dressing
I once took my girls along with my parents to pick peaches. We left early morning and drove a few hours out to a nearby family farm. As we arrived I couldn’t help but think how my dad was going to handle this scenario. You see my dad, mi papi as much as I love him (adore him) has always been, continues to be strict with us kids. A father who can put you in place with a mere glare, that is my father. As we picked up our baskets I suggested the girls tag along with me and he could roam the area with my mom. He gave me a quick look from the corner of his eyes and informed me the girls were to go with him. Of course I said nothing, strict I tell you.
And believe me this Pequeña still fears her papi.
Off they went my 7 year old and 2 year old to pick peaches with papi. I lingered behind with my mom picking peaches with one eye and keeping the other on my father. I could hear my girls in the distant giggling, running through the trees, tossing peaches into the basket, examining bugs and asking papi millions of questions.. kids ask a lot of questions. Patiently he would answer, bend over to tie my youngest shoe laces and examine each peach before placing it into the basket.
Who was this man?
After a few hours I turned to my mom and asked, what the heck? Who is this man and where is my father? She laughed.
Ah Mija, he’s an abuelito now.
Funny how they change. I adore that man, love him!
- 1 small red onion (about 6 ounces), sliced into thin rings
- 6 medium peaches
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 3 tablespoons olive oil
- 1 medium red bell pepper, seeded and cut into thin strips
- 1 medium yellow bell pepper, seeded and cut into thin strips
- 1 small jícama (about 16 ounces), peeled and cut into thin strips
- 1 mango, peeled, pitted, and cut into thin strips
- 1 tablespoon fresh cilantro, chopped
- 3 cups fresh spinach, washed and cut into thin strips
- 6 corn tortillas, cut into thin strips and fried until crisp
- salt to taste
- Have a bowl of ice water ready. In a small saucepan, blanch onion rings in boiling salted water for 1 minute. Cool in ice water for 1 minute and drain.
- Slice and seed 2 peaches and set aside.
- Juice and strain remaining 4 peaches.
- Combine peach juice and lime juice in a mixing bowl.
- Drizzle in olive oil while whisking.
- Place onion rings, bell peppers, jícama, and mango in a mixing bowl and toss lightly with dressing. Allow to marinate, refrigerated, for at least 30 minutes.
- Add cilantro, spinach, tortilla strips, and salt.
- Toss again and garnish with reserved peach slices.
recipe from Texas Monthly ~ adapted, original featured tangerines
I am sharing this with Summer Fest with FoodNetwork, check out what creations these fab food bloggers made with peaches!! Enjoy!
Jeanette’s Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Napa Farmhouse 1885: Fresh Peach and Coconut Cake
Daily*Dishin: Caramelized Grilled Peaches
Delicious Lean: Smokey Peach Chipotle Grilled Chicken
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids’ Table