posted by elinorw 04-09-103 8:12 AM
Israeli Salad with Jicama
1 long English cucumber
8-10 plum tomates or 4 medium tomates, cut in small dice
1/2 c chopped onion, either, red, white or yellow
2 c diced, peeled jicama
1/2 c chopped Italian parsley
2-4 T extra virgin olive oil
2-3 T strained fresh lemon juice
Salt, freshly ground pepper
Peel cucumber, if desired, and cut into small dice. Mix cucumber with tomates, onion, jicama and parsley. Add oil, lemon juice and salt and pepper to taste. Serve cold or at room temperature.
Note: This colorful salad is a better seder choice than a green salad, since the diced vegetable medley can be made several hours ahead. Cut the vegetables in small dice, no larger than 1/2 inch.
If you're making the salad more than a few hours ahead, add the salt just before serving so it won't make the vegetables watery.