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.