California Style Israeli Salad

Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 100 Calories

Ingredients

• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 1 tablespoon dried parsley
• 3 tablespoons extra virgin olive oil
• 1 cup peeled, chopped jicama
• 1 English cucumber, peeled and diced
• 8 roma (plum) tomatoes, diced
• 1 small yellow bell pepper, diced
• 0.5 cup diced red onion

Recipe Instructions

Step 1

In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.