Jicama is actually at the tail end of its season in the spring, which is a perfect excuse to pick one up and combine it with crops that are just coming in, namely radishes and cucumber. This vegan salad is simple and light, deriving most of its flavor from one of my favorite blends, Shabazi.

Spring Jicama Salad

Christian Leue

Servings/Yield

2

Category

Salad

Spring Jicama Salad

Ingredients

  • 1 medium jicama, peeled and cubed (yields about 1 1/2 cups)

  • 1/2 English or 2 Persian cucumbers, scrubbed, quartered, and chopped

  • 3-4 radishes, cut into thin slices

  • Shabazi N38

  • Fresh lemon juice

  • Salt, to taste

  • Olive oil

Directions

  1. Combine the jicama, cucumber, and radish slices in a large bowl.

  2. Add some Shabazi (start with 2 teaspoons), a big pinch of salt (you can omit this if you're restricting salt and it'll still be tasty because of the spice), a healthy glug of olive oil, and a few teaspoons of lemon juice.

  3. Toss well and taste, adjusting to your preferences. Divide between two chilled plates.

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