Jicama Gluten-Free Tabbouleh - 2 Guiding Stars
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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.


  • 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


  1. Toss all ingredients together and serve at room temperature or chilled.
Nutritional analysis per serving: Calories 65; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 155mg (7% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 3g (11% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 1g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 6% DV; Vitamin K 60% DV; Vitamin C 30% DV; Molybdenum 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/israeli-salad-with-jicama/
© 2020 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796