Jicama Salad
" This salad is great with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of serving. When buying a jicama be sure it is very firm, with a smooth light brown skin . Do not buy it if it has a pitted skin. When you cut it the meat must be snow white not beige coloured. Allow 2 hours to chill the salad and blend the flavours."
Ingredients
Nutritional
- Serving Size: 1 (161.2 g)
- Calories 126.7
- Total Fat - 7.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 7.7 mg
- Sodium - 164.3 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 5.6 g
- Sugars - 2.7 g
- Protein - 3.2 g
- Calcium - 19 mg
- Iron - 0.9 mg
- Vitamin C - 23.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel the jicama, cut into 8 slices, cut the slices across into bite size 1/8" pieces
Step 2
Leave the peel on the cucumber, cut it lengthwise and remove the seeds, cut into 1/8" slices. You should have apprxorimately 1 cup
Step 3
Combine jicama, cucumber and onion in a large bowl and toss lightly
Step 4
Mix together the lime juice, lime zest, garlic, salt and chili in a small bowl
Step 5
Gradually add the oil, whisking the whole time
Step 6
Pour the dressing over the jicama and toss lightly to evenly coat all the ingredients
Step 7
Refrigerate covered for one to two hours allowing the flavors to blend
Step 8
Line a bowl with lettuce leaves, fill with salad and serve
Tips
No special items needed.