The Pioneer Woman Tasty Kitchen
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Jicama Arugula Herb Salad with Lime Vinaigrette

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Level: Easy

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Description

A fresh raw jicama salad tossed with fresh herbs, arugula, lettuce and a lime vinaigrette makes for a refreshing and easy summer side dish!

Ingredients

  • 2 pounds Jicama, Peeled, Cut Into Matchsticks
  • 1 teaspoon Salt
  • 2 whole Limes, Juice And Zest
  • 1 whole Yellow Pepper, Stem And Seeds Removed Then Sliced
  • ½ cups Red Onion, Sliced
  • 1 cup Chopped Arugula
  • 1 cup Chopped Lettuce Of Choice
  • ¼ cups Fresh Chopped Parsley Or Cilantro
  • 1 teaspoon Pepper
  • 3 Tablespoons Extra Virgin Olive Oil

Preparation

Place jicama in a bowl, sprinkle with salt and juice of limes and zest. Let it stand for 15 minutes to soften.

In a serving bowl add all of the remaining ingredients and top with the jicama. Gently toss with salad tongs.

Serve or refrigerate. Makes approximately 10 cups.

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