This jicama salad recipe is refreshing, light and tasty…great for summer as a salad, appetizer or side-dish. Jicama is especially beneficial due to its high vitamin C and fiber content. It is instrumental in strengthening the structure of our capillaries, preventing bruising and broken capillaries in general. It is also an anti-inflammatory and protects against colds and the flu. Finally, it is helpful in lowering cholesterol.
- 1 jicama Root peeled and chopped
- 1 small cucumber chopped
- ½ cup chopped mild onion
- 1 minced garlic clove
- 2 Tbsp lime juice
- 2 Tsp olive oil
- Salt and pepper to taste
In a large bowl, combine the ingredients and toss. Serve immediately or refrigerate for up to 2 days.