Karol Smith
Chili Lime Jicama Salad
This refreshing and tangy salad combining crunchy jicama with zesty lime and a hint of chili is perfect for a light lunch or as a side dish. The jicama, a root vegetable, offers a crisp texture and slightly sweet flavor that pairs beautifully with the citrusy lime juice and the mild heat of the chili powder. Fresh cilantro adds an aromatic touch, making it a delightful balance of flavors and textures.
Ingredients###:
– 1 medium jicama, peeled and cut into matchsticks
– 1 large cucumber, peeled, seeded, and sliced
– 1 red bell pepper, julienned
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 limes, juiced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions###:
1. Prepare the Vegetables: In a large mixing bowl, combine the jicama, cucumber, red bell pepper, red onion, and cilantro.
2. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.
3. Toss the Salad: Pour the lime dressing over the vegetable mixture and toss until all the ingredients are well coated.
4. Chill and Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve immediately or refrigerate until ready to serve.
5. Garnish (Optional): Before serving, you can garnish with additional lime wedges and a sprinkle of chili powder for extra flavor and presentation.
Tips###:
– For added variety, you can include other fresh vegetables like radishes or carrots.
– Adjust the amount of chili powder according to your heat preference.
– This salad can be made a few hours in advance and stored in the refrigerator, making it convenient for meal prep or gatherings.
