Tangy Jicama Salad with Zesty Dressing

Ingredients

Estimated total cost: €3.85 · €0.96/serving

• 1 pound of crisp jicama (approximately 5 inches in diameter), peeled and julienned into thin stripsEst. price €1.80–€3.50
• 1 English cucumber (seedless variety), halved lengthwise and thinly sliced verticallyEst. price €0.70–€1.50
• 3 fragrant limesEst. price €0.90–€1.80
• 1/2 cup of freshly picked cilantro leaves (lightly packed), with additional sprigs for elegant garnishingEst. price €0.40–€0.80
• 1/2 teaspoon of sea salt, with extra to tasteEst. price €0.02–€0.05
• Cayenne pepper (to add a hint of spicy warmth)Est. price €0.03–€0.08

Steps

1. 1

   In a spacious bowl, combine the jicama and cucumber. Squeeze the juice from two limes. Mix in the lime juice, cilantro leaves, and salt. Cover the bowl and let it marinate for 30 minutes either at room temperature or in the refrigerator.

2. 2

   Just before serving, dust the dish with cayenne pepper and check for seasoning. Adjust salt levels as needed and gently mix everything together.

3. 3

   Place the salad into a serving bowl. Slice the remaining lime into four sections. Decorate the salad with fresh cilantro sprigs and additional lime wedges for presentation.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Jicama is a root vegetable native to Mexico and Central America, where it is commonly used in salads and snacks. The zesty dressing with lime and cilantro reflects the vibrant flavors of Latin American cuisine.

• Seasonal note

  Jicama and cucumber are typically in season during the summer months, making this salad ideal for warm weather. Limes are available year-round, ensuring the tangy flavor can be enjoyed anytime.

• Health note

  This Tangy Jicama Salad is low in calories and fat, high in fiber, and a good source of vitamin C. It is a refreshing and hydrating dish that can aid digestion and support immune function.