Jicama Cucumber Salad

Vegan servings6 addedMarch 2018

• 1 jicama
• 1 cucumber
• ½ red onion, slivered
• 2 tablespoons fresh lime juice
• ½ lime rind, grated
• ½ cup fresh cilantro, chopped
• (optional) 1 clove garlic, minced
• ¼ teaspoon sea salt
• ¼ teaspoon dried chili
• 3 tablespoons light olive oil
• green leaf lettuce

1. Pare the jicama; cut lengthwise into 8 wedges; cut wedges crosswise into ⅛” slices.
2. Cut cucumber lengthwise and scoop out the seeds.
3. Cut halves crosswise into ⅛” slices.
4. Combine jicama, cucumber, onion and cilantro in a large bowl.
5. Toss lightly.
6. Mix lime juice, lime rind, garlic, salt, and chili in a small bowl.
7. Gradually add oil continuously whisking until thoroughly blended.
8. Pour dressing over jicama mixture, toss lightly to evenly coat the salad.
9. Refrigerate 1-2 hours, covered, to blend the flavors.
10. Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.