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Lilly’s Table

 
 
Feta Guacamole
Black Bean Dip
© Lillys-Table.com Photo of Sunchoke Salsa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sunchoke Salsa

from Chips with Sunchoke Salsa, Black Bean Dip, & Guacamole, the Week of February 1, 2015.
View the previous or next recipe for this meal.

The mysterious sunchoke aka Jerusalem artichokes tastes a bit like jicama and is perfect for a crispy salsa. Ginger & lemon replace the more traditional jalapeno & lime, but feel free to substitute those instead.

Ingredients

  • 4 ounces sunchoke, or jicama
  • 1 inch piece ginger, peeled
  • 1 green onion, finely minced
  • 1 lemon
  • ¼ teaspoon salt, more to taste
  • 2 tablespoons cilantro, finely minced

Serving Size: 4 People

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Preparation Instructions

Scrub the outsides of the sunchokes. It is not necessary to peel them. Slice, stack and finely mince. If you are using jicama instead, peeling is a good idea. A paring knife or vegetable peeler should work well.

With a microplane grater, finely grate the ginger and the lemon peel. If you do not have a microplane, peel the ginger and finely mince, then peel the lemon and finely mince the peel. Juice the lemon. Mince up the green onions and cilantro. Toss everything with the minced sunchokes, serve immediately or allow to rest and the flavors will meld and absorb.