Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
20 min
Active:
20 min
Level:
Easy

Ingredients

Directions

Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.

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