Israli Jicama Salad

By scottsdalejulie

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.

Preparation

Step 1

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