Menu Enter a recipe name, ingredient, keyword...

Cucumber, Jicama And Pepper Salad With Green Olives

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 pickling cucumbers (or 1 hothouse cucumber)
  • 1 pound jicama peeled
  • 2 small bell peppers any color 2/3 cup pitted green olives halved, see * Note
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Salt to taste
  • Cayenne pepper to taste
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped fresh mint (or 1 tspn dried mint)

Details

Servings 6

Preparation

Step 1

* Note: For best results, use Mediterranean olives.

Cut cucumber in sticks of about 1/4 by 1/4 by 2 inches. Cut jicama in sticks of about 3/8 by 3/8 by 2 inches. Cut peppers in 1/4- by 2-inch strips. Combine the cucumber, jicama, pepper strips and olives in a large shallow serving bowl. Mix gently.

In a small bowl, whisk the oil with the vinegar and salt and cayenne to taste. Add to the salad and mix. Add the cilantro and mint and toss lightly. Taste and adjust the seasoning. Serve with broiled salmon steaks or grilled lamb chops.

This recipe yields 6 servings.

Each serving: 139 calories; 190 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 2 grams protein; 6.27 grams fiber.

You'll also love

Review this recipe

Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnais Jicama-and-Citrus Salad