Tomato Jicama Salad

Chanie Nayman Recipe By
  • Cook & Prep: 30 m
  • Serving: 6
  • No Allergens

Jícama is a great vegetable to take advantage of over Pesach. It has fabulous crunch and an unexpected sweet flavor.

Ingredients (8)

Main ingredients

Start Cooking

Sauté

  1. Sauté onion in 1 tablespoon olive oil for 2–3 minutes over medium flame. Add garlic and tomatillo and continue to sauté another 2 minutes. Remove from pan and set aside to cool.

Note:

Tomatillos are slightly sweet and are from the gooseberry family. They hold up their shape nicely when sautéed, and add a nice color and depth to this salad. If you can’t find one, use a yellow tomato.

Assemble the Salad

  1. Add chopped tomatoes, jícama, 1/4 cup olive oil, and spices. Toss gently to combine.

Credits

 

Photography: Daniel Lailah

Styling: Amit Farber

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