Watercress and Jicama Salad
- 1 medium jicama, peeled
- 4 bunches watercress, trimmed and washed
- 1/2 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
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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