Monday Message - Recipe of the Week

Pepito (Jicama) Salad

Recipe By: Angela Kirke, RD

Just south the Texan border, jicama is prized for it sweet taste and delicate crunch. Teamed up with the seasoning in this recipe, it makes an out-of-the-ordinary salad.

Ingredients

1 tablespoon extra-virgin olive oil
1/2 cup lime juice
3 tablespoons granulated sugar
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 medium-sized jicama, peeled
1 medium-sized red bell pepper, minced
1/2 cup minced fresh parsley

Directions

1. Combine the oil, lime juice, sugar, cayenne and salt in a large bowl; stir. Set aside
2. Chop the jicama and add to the lime juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
3. Let stand at room temperature for 30 minutes before serving.
4. Alternately, make a day ahead and store, covered tightly, in the refrigerator.

Cooking Tip:  Variation

Peel the jicama and cut into 2-inch-long strips. Marinate in a combination of the remaining ingredients (except the bell pepper). Serve as an appetizer.

Recipe Link: Nutrition Facts