Jicama is so delicious I don't know why I only eat it once a year. For this salad, I cut a whole jicama into thin strips and tossed it with sliced, seeded cucumber and radishes. I made a dressing with olive oil, sherry vinegar, lime, salt, cayenne pepper, a wee bit of agave nectar (sugar is a fine substitute) and chopped mint.
1 comment:
jicama is so refreshing. I like that you added more crunchiness too.
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