Radish and jicama tabbouli recipe

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  • Yield: 4 Servings
  • Total Time: 15 Minutes

Ingredients

  • 1 bunch fresh flat-leaf parsley, chopped
  • 1 bunch radishes, finely chopped
  • ½ small jicama, peeled and finely chopped
  • 2 carrots, finely chopped
  • 1 cucumber, finely chopped
  • 8 kalamata olives, pitted and minced
  • 1 tablespoon minced fresh mint
  • 60 ml extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • ½ lemon, juiced (about 1 tablespoon)
  • Sea salt to taste
How to Make It
  1. Combine the parsley, radishes, jicama, carrots, cucumber, olives and mint in a large bowl.
  2. In a small bowl, whisk the olive oil, vinegar, lemon juice and salt.
  3. Toss the dressing with the salad and serve.
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