Jicama is slightly sweet, crunchy and oh so refreshing! This salad is a perfect accompaniment to anything you might grill this summer.
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon thinly sliced green onion
2 teaspoons fresh lime juice
1 large jicama, peeled and cut into thin strips
2 large carrots, peeled and cut into thin strips
1 cup thinly sliced red onion
1/2 each of red, yellow, and green sweet bell peppers, cut into thin strips
Mixed baby greens
Combine yogurt, cilantro, green onion and lime juice in a small bowl. Add salt to taste. Cover and chill until ready to serve.
Just before serving time, combine jicama, carrots, red onion, and peppers in a large bowl. Add dressing and toss.
Arrange on a decorative platter or large bowl atop baby greens.
Uncut jicama should be stored unwrapped in the fridge in a moisture-free container for up to 3 weeks. Once cut, cover tightly and use within 1 week. Jicama requires only peeling to begin preparation.
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