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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 65.5, Fat 3.6, SaturatedFat 0.5, Sodium 7.7, Carbohydrate 8.2, Fiber 2.8, Sugar 3.4, Protein 1.2
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