Four-time undefeated boxing world champion and wellness expert Laila Ali is also a killer cook, and wants everyone to know it! Grab a copy of her cookbook, Food For Life, and get your body on a fitness and nutrition plan fit for the queen of the ring. This fennel and jicama salad packs a satisfying crunch and fresh, tangy flavors.
This salad is all about the crunch! Fennel, cucumber, and jicama, a root veggie best enjoyed raw to make the most of its crispy texture, join forces in this lemony, light salad. Pink peppercorns add a pretty burst of color and delicate fruity flavor, but if they aren’t available, feel free to swap in extra cracked black pepper.
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 teaspoon flaky sea salt, or to taste
- 1 teaspoon pink peppercorns, lightly crushed with your fingers, plus more for garnish
- 1 large fennel bulb, halved, cored and thinly sliced, fronds reserved
- 1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks
- 1 small cucumber, peeled and chopped
- 1/3 cup black olives, pitted and sliced
- 1 ounce Feta cheese, crumbled
- coarsely cracked black pepper
For the salad
Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them.
Meanwhile, in a small lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified.
Finely chop the fennel fronds to make ¼ cup and set aside.
In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.