Jicama Salad

by Priscilla Paras-Huerta Nutritionist

A recipe to try:

1 large jicama (peeled and julienne sliced)
1 cup finely diced peppers (I prefer red and yellow)
¼ cup diced red onion
1 cucumber, (peeled, seeded and chopped)
2 oranges (peeled, segmented and chopped)
¼ cup fresh chopped cilantro
1/3 cup lime juice + juice of 1 orange
Salt
Pinch of cayenne pepper

Mix all ingredients in large serving bowl. Sprinkle with salt and cayenne.
Refrigerate for 15 minutes. Toss and serve.

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Support Our School

Upcoming Events

Loading...