Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Grapefruit-Avocado Salsa
Tempeh Tacos
© 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 Tempeh Tacos with Sunchoke + Grapefruit-Avocado Salsas, the Week of January 24, 2016.
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

Share

 

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.