Temperatures are heating up and so were the flavors in our most recent cooking class! For May, our cooking class celebrated Cinco de Mayo. Adventist HealthCare’s Executive Chef Randall Smith showed us how we can use fresh veggies and enjoy wholesome flavors in Mexican food without adding a lot of starch or cheese, which is often found in Americanized versions of popular Mexican dishes.

Jicama is a Mexican staple which looks a lot like a potato or apple when chopped up, but it does not brown like apples or potatoes. We turned this vegetable into a delicious and crunchy salad that’s perfect for cooling down even the spiciest foods!

To accompany our meal, Chef Randall prepared a drink for us called Aqua Fresco – pureed mango mixed with water and ice, which makes for a refreshing beverage on a hot day!

Chopped Jicama Salad

Recipe from Eating Well.


  • 2 Tbsp extra-virgin olive oilJicama Salad
  • 1 Tbsp lemon juice
  • 1 small clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 3 cups diced peeled jicama (about 1 pound)
  • ¼ cup chopped fresh basil
  • ¼ cup chopped pepperoncini
  • ¼ cup chopped sun-dried tomatoes


  1. Combine oil, garlic, salt and pepper in a large bowl
  2. Add jicama, basil, pepperoncini and sun-dried tomatoes
  3. Toss to coat

Nutrition Profile: 121 Calories, 7gm fat, 13gm CHO, 2gm Pro, 6gm fiber, 269mg sodium, 373mg potassium

Note: When peeling jicama, use a knife or vegetable peeler. Make sure to remove both the papery skin and the layer of fibrous flesh just underneath.