Spring Jicama Salad
Rated 4.7 stars by 10 readers
Category
Salad
Author
Christian Leue
Servings/Yield
2
Ingredients
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1 medium jicama, peeled and cubed (yields about 1 1/2 cups)
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1/2 English or 2 Persian cucumbers, scrubbed, quartered, and chopped
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3-4 radishes, cut into thin slices
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Shabazi N38
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Fresh lemon juice
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Salt, to taste
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Olive oil
Directions
Combine the jicama, cucumber, and radish slices in a large bowl.
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.
Toss well and taste, adjusting to your preferences. Divide between two chilled plates.
Recipe Note
Variations & Ideas:
• I find lime juice to be a bit too bitter for this salad, but orange juice works just fine. You can also add fun things to bulk it up like toasted candied walnuts, pepitas, citrus supremes, dried fruit, marinated pieces of raw fish, or small cubes of cheese.
• Chop everything more finely, omit the olive oil, and increase the Shabazi for an interesting departure from ordinary pico de gallo. Great with chips, pieces of toasted pita, or iceberg lettuce leaves for a lighter option. You can add a bit of heat if you like by adding a dash of Primonition.
• You can make a creamy salad that's more of a slaw by adding some labneh or yogurt. I also like to add a bit of chopped fresh dill and cilantro when doing this, the herbs bring brightness that keeps this richer version from feeling heavy.
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