Typically in Chinese Medicine, we discourage eating too many raw foods because the spleen, which transforms the food we eat into energy or qi, prefers warmer, cooked foods. It is easier on the digestion as well.  But as the heat moves into Austin, summer salads become a staple. My preferences move towards meals that limit the use of my stove top or oven.  I also start craving limes, cilantro, and jicama. This is one of my favorite summer salads. It is the perfect pairing of bright, light flavors with some spicy notes from the radishes (note: I always use organic radishes as I have noticed they have more of a spicy kick compared to conventional radishes).

My Favorite Summer Salad Recipe from Epicurious

summer salad with jicama, radishes, and pepitas

Ingredients

For the dressing:

• 1/2 cup of olive oil
• 1/3 cup of chopped fresh cilantro
• 1 1/2 Tablespoons white wine vinegar
• 1 teaspoon honey
• 1 1/4 teaspoon ground cumin

For the salad:

• 1- 5 oz package of baby spinach (or kale or other mixed greens)
• 2 cups diced peeled jicama
• 1 scant cup thinly sliced radishes (I use one bunch)
• 1/3 cup shelled pumpkin seeds (pepitas), lightly toasted
• 1/2 cup coarsely crumbled queso fresco or Cotija cheese

To Prepare:

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss greens, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve. To make as a main-course salad, add some grilled shrimp or chicken and diced papaya. Delicious!