I love jicama and jicama salad, I was first introduced to it by a live in nanny. I remember the first time she asked me to buy it, I did not even know what jicama was, then when I did buy it, she had to clean it. I was very intrigued as she would eat the jicama with only lemon and salt…I loved it!
Jicama’s flesh is white and crisp when I bite into the flesh of the jicama, for me, it resembles the Asian pear in texture. It has a brown skin that is thick, I would not recommend using a peeler for removing the skin and using a knife, here is a video I did last year for my friend Melissa to show you the basics in peeling a jicama
Since Cinco de Mayo is coming up, I began doing Mexican themed recipes, I did my homemade beans, chili colorado and homemade salsa from a can so I thought I would lighten it up a little and make a side salad. So I peeled my jicama
sliced my jicama and placed it in a bowl
chopped some cilantro and added it to my jicama
I took my jalapeno and sliced it in 1/2, I only used 1/2 of my jalapeno and used the side that didn’t have seeds
here is my jalapeno chopped fine
I used some lemon and added salt
tossed the ingredients
and plated it
This is a great recipe for jicama salad that is super simple to make and will compliment any dinner, it doesn’t need to be made just for Cinco de Mayo, it’s great for picnics or BBQ’s. It’s the perfect summer side and it’s healthy…what more can you ask for?
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Thank you again ~ Patty Limatola-Tanenbaum