Israeli Salad with Jicama

Hey Jude's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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.

Reviews

[Esther in Atlanta, GA]

A really nice salad, sorry forgot to rate it first time I tried it

[Vegetarian Linda]

I made this and served it the other night during Passover - the adults gave it a five star and the kids gave it a three (which is actually high for kids to give ANY salad). I added extra lemon juice, a little salt and I served the chopped red onion and parsley on the side (so the kids would eat it). Very fresh and crunchy!