A crunchy root vegetable typically enjoyed raw in Mexican home cooking, jicama comes together with pineapple, watercress, jalapeno and lime juice for a bright, citrusy salad ready in minutes.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Instructions
- Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.