This Southwest Spinach Salad (AIP/Paleo) combines roasted plantains and raw jicama with traditional flavors of lime and cilantro. So good!
Maybe it’s the warmer weather. Maybe I’m missing the southwest U.S. where I lived for more than a decade. Or maybe it’s just because I had some jicama and an old plantain I needed to use up! 🤷🏼♀️ Whatever. In any case, I offer you this delish salad, which can stand by itself as a nutrient-dense meal, or next to your favorite protein.
I’ve tried this with a few different proteins to make this salad into a meal. My favorite so far is to top it with some grilled shrimp. I also like to add some cooked chicken that I almost always keep on hand (see my Falling-off-the-bone Crockpot Chicken recipe) with the leftovers for a quick lunch.
Other spinach salad options
You may also like to try these spinach salads. Get those raw greens into your diet! 😀
You won’t need any special kitchen equipment to make this recipe. However, it is super helpful to have a mini food processor. If you’ve been a friend of this blog for a while, you know that I use mine a lot. It is handy for making dressing, dips, etc. Mine is bright yellow because – why should cooking be drudgery? 😁
You can find every ingredient for this salad in your regular grocery store (yay!), AND you can serve this salad to your vegan friends (yay, again!).
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