Jicama Salad
8
People talking
This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 1 jicama (1 1/4 to 1 1/2 lbs)
- 1 small cucumber, unpeeled
- 1⁄2 cup red onion, slivered
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon grated lime rind
- 1 clove garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried chili
- 3 tablespoons lite olive oil
- green leaf lettuce (enough to dress the edges of the bowl)
directions
- Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
- Cut cucumber lengthwise and scoop out the seeds.
- Cut halves crosswise into 1/8"slices.
- Combine Jicama, Cucumber And Onion in a large bowl.
- Toss lightly.
- Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
- Gradually add oil continuously whisking until thoroughly blended.
- Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
- Refrigerate 1-2 hours , covered, to blend the flavors.
- Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
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Yes, definitely too much jicama. I thought mine was small enough that I could use just one, but nope. I added an avocado, chopped into the salad also, which I enjoyed.
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Made this last night to go with chicken enchiladas...Wow what a hit! We all loved this and finished it up as a snack after dinner. I did use half a jicama as suggested and two small cucumbers and a 1/2 cup of onion. Will be making this again. Thank you!
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I used 1/2 a jicama with the onion and cucumber called for in the full recipe. It was sprinkled at serving time with chili seasoning. Makes a delightful light and refreshing salad for a Mexican theme dinner.
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