Ingredients for Israeli Salad With Jicama
- English Cucumber
- Plum Tomatoes
- Onion
- 1 medium jicama, peeled and diced
- 1/2 cup fresh parsley, chopped
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Salt & Freshly Ground Black Pepper
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How to Make Israeli Salad With Jicama
- Dice the tomatoes, cucumber, and jicama into roughly equal-sized pieces.
- Thinly slice the red onion.
- Chop the parsley and mint.
- In a large bowl, gently combine the diced tomatoes, cucumber, jicama, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed. Add more lemon juice for extra zing or olive oil for richness.
- Serve immediately or chill for later. Enjoy on its own, on lettuce leaves, or as a side to your favorite protein!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
2g
Carbs
2g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Low Protein
Healthy
Jewish Sephardi
Lunch
Salads
Side Dishes
Vegetables
Asian
Middle Eastern
Easy
European
No Cook
Holiday Event
Kosher
Vegan
Vegetarian
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Passover
Healthy 2
Low In Something
Onions
Tomatoes
Presentation
Served Cold
Technique
