Israeli Salad with Jicama

"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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Ready In:
15mins
Ingredients:
8
Serves:
8
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ingredients

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directions

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

  1. A really nice salad, sorry forgot to rate it first time I tried it
     
  2. 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!
     
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