I found this easy, tasty recipe in a Chicago Sun-Times article on Passover recipes. You don’t have to be Jewish to enjoy this one! This salad goes very well with grilled chicken or served on lettuce leaves for a light lunch.
Ingredients: [‘english cucumber’, ‘plum tomatoes’, ‘onion’, ‘jicama’, ‘parsley’, ‘extra virgin olive oil’, ‘fresh lemon juice’, ‘salt %26 freshly ground black pepper’]
Quantity of Ingredients: [“1 long English cucumber”,”8 -10 plum tomatoes or 4 medium tomatoes, seeded and cut into a small dice “,”1/2 cup chopped onion, either red,white or yellow (red looks nice in this)”,”2 cups diced peeled jicama”,”1/2 cup chopped parsley”,”2 -4 tablespoons extra virgin olive oil”,”2 -3 tablespoons fresh lemon juice”,” salt u0026 freshly ground black pepper”]
Number of Servings: 8
Steps: [‘Peel cucumber, if desired, and cut into a small dice.’, ‘Mix cucumber with tomatoes, onion, jicama and parsley.’, ‘Add oil, lemon juice and salt and pepper to taste.’, ‘Serve cold or at room temperature.’, ‘*note,cut the vegetables no larger than 1/2 inch dice.’, “If you’re making the salad more than a few hours ahead, don’t add the salt until ready to serve or it will make the vegetables watery.”]