ISRAELI SALAD WITH JICAMA

Israeli Salad with Jicama image

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

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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

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

*** Explore more Israeli Salad With Jicama Recipes »

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