Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watercress and Jicama Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
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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


  1. 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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