Israeli Salad with Jicama |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I found this easy, tasty recipe in a Chicago Sun-Times article on Passover recipes. You don't have to be Jewish to enjoy this one! This salad goes very well with grilled chicken or served on lettuce leaves for a light lunch. Ingredients:
1 long english cucumber |
8 -10 plum tomatoes or 4 medium tomatoes, seeded and cut into a small dice |
1/2 cup chopped onion, either red,white or yellow (red looks nice in this) |
2 cups diced peeled jicama |
1/2 cup chopped parsley |
2 -4 tablespoons extra virgin olive oil |
2 -3 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
Directions:
1. Peel cucumber, if desired, and cut into a small dice.
2. Mix cucumber with tomatoes, onion, jicama and parsley.
3. Add oil, lemon juice and salt and pepper to taste.
4. Serve cold or at room temperature.
5. *note,cut the vegetables no larger than 1/2 inch dice.
6. If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.
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