The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. This tomato, jicama and pomegranate salad is a colorful side dish welcome on any table. 

Jicama, also known as the Mexican yam, is probably one of the most underutilised vegetables in Australia, in my opinion. Seriously refreshing, low in sodium and high in minerals and vitamins, it’s certainly a new ‘superfood’ worth considering. Jicama are in season in late summer at the same time as the tomatoes are at their best for making chunky, pico de gallo-style salsas. These are the inspiration for this salad, which is also laced with pomegranate and avocado. It’s great on its own but also makes an excellent partner to many barbecued foods.

Tip: Serve this salad with a piece of grilled oily fish like mackerel, salmon and sardines for a super-healthy main dish packed with omega-3.

Reprinted with permission from Taqueria