For the Salad:
2 cups diced jicama
1/4 cup diced yellow pepper
1/4 cup diced celery
1 tbsp minced fresh rosemary
2 tbsp minced green olives
1/4 avocado, mashed
1/2 red onion, thinly sliced
fresh parsley, for garnish
For the Dressing:
2 tbsp. tahini
1/4 tsp cumin
1 1/2 tbsp fresh lemon juice
2 tbsp water
2 tbsp fresh parsley
1/4 tsp nama shoyu
1/4 tsp agave
pinch sea salt
pinch chili powder
In a bowl, combine all ingredients except parsley sprigs and set aside. If not using right away, put in a container and store in a refrigerator. When ready to serve, our the Potato Salad Dressing over the salad and toss until well combined.
from Raw Food, Real World, by Matthew Kenney