jicama

It seems our readers can't get enough of warm-weather salads! FitSugar reader VersaStick posted this recipe in our Healthy Recipe group for just that — a crunchy and refreshing salad with jicama, radish, and pineapple, and an avocado-yogurt dressing.

This salad has become a warm-weather favorite! It's easily adaptable and a great way to incorporate the best your local farmer's market has to offer. Here, we've used our favorite local radishes, cucumbers, and basil with jicama and pineapple for a winning combination. Try it and let us know what you think!

Read on for the full recipe after the break!

When it comes to speedy dinners, the rotisserie chicken is a wonderfully versatile ingredient. Another one that's not as popular (but definitely should be!) is peeled and cooked shrimp. They're sold in seafood counters across the nation and make a great protein base for all sorts of dishes. This recipe goes beyond the classic shrimp cocktail preparation and looks to the Southwest for inspiration. The shrimp is tossed with salsa, jicama, and avocado to create a quick and simple filling for fajitas. Serve with a salad of canned black beans, fresh tomatoes, and corn, and you've got a hearty meal that's perfect for weeknight entertaining.

See the recipe here.

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare — many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.