Israeli Salad with Jicama
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
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
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
-
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!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin