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Salad
Mexican
6 - 8 servings
1 hour 10 minutes
0 minutes
1 pound jicama
8 ounces red onion
8 ounces organic cucumbers
2 tablespoons organic cilantro
5 organic limes juice, freshly squeezed
2 tablespoons olive oil
2 oranges, segmented, or 6 Ojai Pixie Tangerines
1 teaspoon Pico de Gallo Seasoning
Peel jicama, onion and cucumber.
Dice into medium sized pieces.
Rinse and chop cilantro.
Mix together lime juice, olive oil, Pico de Gallo.
Add to the rest of the above ingredients and let marinate for 30 minutes.
Adjust seasoning and serve.
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