Jicama in a Minted Salad Dressing

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From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

1 small jicama, peeled
¼ cup diced fresh mint leaves
Juice of 1 lemon
¼ cup organic, cold-pressed olive oil
Salt to taste

Slice the jicama into small thin strips. Arrange on a plate. In a small mixing bowl add other ingredients and mix well. Drizzle the mixture over the jicama, cover with a piece of parchment and let stand for 1–2 hours.
Serves 6–8

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