A low calorie, high nutrient salad with so much flavor? Say it ain’t so…

Asian Pear & Jicama Salad with Kombucha Vinaigrette


In small mixing bowl add dijon mustard and slowly stream olive oil while whisking. Add the lime juice, salt, sugar, and lime zest and whisk until salt and sugar are dissolved.  Add Kombucha and stir. Do not shake! Refrigerate until ready for use.


  • 2 large jalapeño peppers
  • 1 large jicama
  • 1 Asian pear
  • 1 Granny Smith apple
  • 4-6 green onion (use only the green tops)
  • 1 heaping tablespoon chopped cilantro
  • 1 firm mango
  • 1/2 cup chopped curried cashews (we love the Tierra Farms Organic Curry Cashews from Kimberton Whole Foods!)

Julienne or “matchstick” the jalapeños, pear, apple, green onion, and mango.  Add cilantro and all but the mango to a medium sized mixing bowl.  Pour the Kombucha Vinaigrette over the salad and toss gently with tongs. Refrigerate for 20-30 minutes.  Julienne mango while salad is chilling.  Remove salad and add curried cashews reserving about 1 tbsp for garnish. Taste for seasoning as you may need additional salt. Tong salad onto plate and add a layer of mango. Repeat. Garnish with chopped curried cashews and green onion.