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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This great southwestern twist on a traditional classic is great with tequila-lime chicken, or any southwest/mexican meat entree. It's always well received. If you live in an area where Jicama is not readily available you may substitute with radishes or water chestnuts, and the delightful crunch won't be lost. Ingredients:
8 large new potatoes, cut into 1/2 inch cubes |
1 (10 ounce) bottle fat free ranch dressing |
1/2 cup lime juice |
1 tablespoon lime zest |
2 jalapeno peppers, finely chopped (seeds and stems removed) |
1 medium jicama, peeled and chopped into 1/2 cubes |
2 avocados |
1 pint cherry tomatoes, cut in half |
1/2 cup chopped fresh cilantro (more if you like the taste) |
2 bunches chopped green onions |
Directions:
1. Mix dressing, zest, juice and cilantro in a large bowl.
2. Boil the potatoes until tender and then drain and pour into the bowl.
3. Add the jicama and the green onions
4. Refrigerate for at least 4 hours (I chill it overnight).
5. When ready to serve, chop and add the avocados and cherry tomatoes and stir into mixture.
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