This simple and filling salad plays off a few very basic fundamental flavors of Middle Eastern cuisine and brings in a ubiquitous and tasty Mexican favorite: jicama. If you’ve given jicama the curious side eye in the grocery store but never worked up the courage to try it, now’s the time to pick one up. Make this salad as a side (or showstopper!) for your next family get-together and encourage everyone to expand their taste horizons.
Jicama is a starchy vegetable that’s available in most major grocery stores near the tropical fruits, and in many smaller grocers that sell supplies for Central and South American cuisine. Try eating it raw to get a feel for the crisp, lightly sweet flavor. In this tabbouleh, jicama essentially takes the role of starch which is usually filled by bulgur wheat, making this dish gluten-free.
Tip: Try swapping the parsley with mint for a classic Middle Eastern flavor.
Servings: 8 (156 G)
Prep Time: 15 min.
- 1 English cucumber, peeled and diced
- 10 plum tomatoes, seeded and diced
- ½ cup chopped onion
- 2 cups peeled, diced jicama
- ½ cup chopped parsley
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- ½ tsp. salt
- Pepper to taste
- Toss all ingredients together and serve at room temperature or chilled.