If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
Apparently I forgot to take a pic of the finished salad - so, just imagine all of these veggies mixed and tossed together in a large bowl. (btw, that's not ALL of the jicama...this was just a portion to show ingredients and for a pretty picture!) Next time I make this...I'll be sure to take a finished product pic!
Ingredients:
- 1 large jicama (about 1 1/2 pounds), peeled, then julienned or spiralized (easiest to work with if you cut the jicama in half first).
I used my mandolin to julienne it bc the spiralizer wasn't working best w/it - probably
bc it was a big jicama. - 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup chopped red onion
- 1/2 a large cucumber, seeded, chopped
- 1 navel orange, peel cut away, sliced crosswise, then each round quartered
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- Pinch of cayenne
- Pinch of paprika
- Salt
Optional: (I left it out) - 1/2 avocado chopped
- 2 Tbsp olive oil
Directions:
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
Let sit a half an hour before serving.
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