Israli Jicama Salad

Israli Jicama Salad
Israli Jicama Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • I'm addicted to this salad but tend to use cilantro instead of parsley and add wine vinegar/liquid splenda to taste:

  • Originally Posted by Grace

  • This came from the Chicago Sun-Times and I love it! It's like tabouli without the wheat. Very very refreshing for summer.

  • Israeli Salad with Jicama

  • 1-2

    cucumbers peeled, seeds scraped out and small diced

  • 3-4

    small tomatoes, seeded and small diced

  • 1/2

    cup chopped onions

  • 2

    cups diced peeled jicama

  • 1/2

    cup chopped parsley

  • 2

    tablespoons olive oil

  • 3

    tablespoons fresh lemon juice

  • salt and freshly ground pepper

  • This keeps well for several days in the refrigerator.

Directions

none

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