Jicama Goat Cheese Rawvioli Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Jicama
  • ½ cup ricotta
  • ¼ cup goat cheese
  • ¼ cup arugula
  • Salt & Pepper to taste
  • Dressing:
  • ¼ cup olive oil
  • ½ - 1 lemon squeezed (or ⅛ cup)
  • 2 tsp honey
  • Salt & Pepper to taste
  • Salad:
  • 6-8 cups arugula
  • ¼ cup pinenuts
  1. First take your jicama, and peel the outside skin carefully using a pairing knife. Once peeled, cut in half, and then turn halves over (sliced side down) and cut in half again (widthwise). This will leave you with 4 quarters. Next thinly slice into 1/16" thin pieces (or as close to it as possible with keeping the slices "whole").
  2. Bring a small pot of water to a boil and drop slices into boiling water for about 5 minutes. Preheat your oven to 350.
  3. While the jicama is boiling in a small bowl add your ricotta, goat cheese, chopped arugula. Mix together until cheeses are fully blended. Salt & pepper to taste. Set aside.
  4. Line a baking sheet with foil, and once the jicama has finished boiling add the slices to your lined baking sheet. Add 1 tsp of cheese filling on top of half of the slices. Cover with the other half of the jicama slices making a "sandwich". In this case your rawvioli.
  5. Place the "rawvioli" in the oven for about 5 minutes, just until goat cheese is warmed and the jicama is slightly dry.
  6. Remove from oven and set aside.
  7. In a small container for your dressing, add olive oil, lemon juice & honey. Whisk until blended. Salt & pepper to taste.
  8. Evenly divide your arugula leaves onto plates and top with pinenuts & the rawvioli. Sprinkle with some coarse salt.
Recipe by My Lavender Blues at https://mylavenderblues.com/jicama-goat-cheese-rawvioli-salad/