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    You are in: Home / Recipes / Israeli Salad with Jicama Recipe
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    Israeli Salad with Jicama

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    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.

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    Units: US | Metric


    1. 1
      Peel cucumber, if desired, and cut into a small dice.
    2. 2
      Mix cucumber with tomatoes, onion, jicama and parsley.
    3. 3
      Add oil, lemon juice and salt and pepper to taste.
    4. 4
      Serve cold or at room temperature.
    5. 5
      *note,cut the vegetables no larger than 1/2 inch dice.
    6. 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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    Ratings & Reviews:

    • on March 29, 2010


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

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    • on April 10, 2004


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Israeli Salad with Jicama

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 65.4
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 7.6 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 2.8 g
    Sugars 3.3 g
    Protein 1.2 g

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