Simply Light and Crispy

This week’s healthy recipe is one of my go-to salads: the Pear Salad with Jicama, Radish and Celery. When you can serve a salad at brunch, lunch or dinner, you know it’s good. This one’s got an amazing crispness to it and the lemon-lime dressing is simply refreshing. Enjoy all the winter pear has to offer and crunch away!

What you’ll need…
8-9 radishes, cut in half and sliced thin
2 whole jicamas, peeled and grated or cut into matchsticks
2 stalks celery, peeled and sliced thin
6 Bosc pears, sliced thin
Zest of 3 limes
Juice of 2 lemons
1/4 cup olive oil
1 tablespoon honey
Salt and black pepper to taste

Get started…
Mix all ingredients in a bowl and serve. Make sure to cut the pears last, as they will oxidize. (Hint: To keep the pears from browning after they’ve been cut, mix with a little lemon juice.)