Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tocabe, An American Indian Eatery, Denver, CO