I love entre salads, but somewhere along the way adopted the misinformed notion that theyre a lot of effort to put together. The lemony grilled shrimp salad I made in minutes for dinner last night will hopefully kill that myth once and for all. In addition to being fast and flavorful, I loved this salad because it included a new ingredient I dont think Ive ever had in my kitchen, jicama. Jicama is a tuber (like a potato), but its juicy, crunchy texture reminded me more of an apple or pear. It was absolutely perfect in a salad, and apparently does well sauted or roasted too. The moral of last nights MyPlate meal more entre salads and jicama around here moving forward!