Recipe by Chanie Nayman

Tomato Jicama Salad

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Tomato Jicama Salad
Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - Paleo

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

Ingredients

Main ingredients

  • pinch pepper

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 1/2 a small jícama, finely diced (use radish if you can’t find)

  • 1 tablespoon plus 1/4 cup Bartenura Olive Oil, divided

  • 1 pearl onion or red pearl onion, sliced

  • 1/2 teaspoon salt

  • 1 tomatillo, diced (optional)

  • 6 plum tomatoes, chopped

Directions

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.

Notes:

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

Recipe tags

Chanie Nayman color fresh gluten free jicama Pesach sauteed veggies tomatoes
Tomato Jicama Salad

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