Jícama, Radish, and Cucumber Salad
Serves 6
10 mins prep
0 mins cook
10 mins total
This healthy salad explodes with all the Mexican flavors I crave. It makes a large portion and would be great for a dinner party. This is a nice change from the standard salad. It’s bright, zesty, refreshing, crunchy, sweet, and tangy, with a little kick.
2 servings
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In a small bowl, combine the shallots with the red wine vinegar and 1/4 teaspoon salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.
In a medium bowl, toss the shallots, radishes, jícama, cucumber, and a pinch of salt.
In a small bowl, whisk the lime juice, honey, lime zest, 1/4 teaspoon salt, a few grinds of black pepper, and a pinch of chile powder. Gradually whisk in the olive oil.
Toss the dressing with the vegetables. Fold in the feta, if using and season to taste with salt, pepper, and chile powder.
