Israeli Salad with Jicama

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“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.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel cucumber, if desired, and cut into a small dice.
  2. Mix cucumber with tomatoes, onion, jicama and parsley.
  3. Add oil, lemon juice and salt and pepper to taste.
  4. Serve cold or at room temperature.
  5. *note,cut the vegetables no larger than 1/2 inch dice.
  6. 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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