Jicama Salad With Mint-lime Vinagrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Today I was the happy recipient of fresh cucumber from the garden of my friend Roger. A little poking around the refrigerator and a wander through the herb garden put this zesty salad on my plate. Ingredients:
1 cup jicama |
1/2 cup cucumber |
1/4 medium onion vidalia |
2 oz feta cheese |
1/4 cup olive oil |
1/4 cup rice vinegar |
1 medium lime |
1/4 cup spearmint, fresh |
1/4 tsp spices, onion powder |
1/4 tsp california garlic powder |
1/4 tsp ground white pepper |
1/2 tsp ground cumin |
1/2 tsp real iodized salt |
Directions:
1. This is 1/2 of a medium sized jicama. Peel then thinly slice the jicama, then cut the slices in half and the halves into match sticks.
2. This is 1/2 of a medium cucumber. Peel the cucumber then cut it in half lengthwise and scoop out the seeds. Thinly slice half moons from the cucumber.
3. Very thinly slice the vidalia onion and toss all of the above in a large bowl with minced fresh spearmint.
4. Whisk the remaining ingredients together and zest the lime after adding the lime juice. Pour over veggies, toss well with the feta cheese and chill.
5. Nutrition Info: /recipes/jicama-cucumber-vidalia-salad-mint-lime-vinagrette/#ixzz1NDseYmpD
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