Israeli Salad with Jicama
Discover a refreshing twist on a classic Middle Eastern staple with this vibrant Israeli Salad with Jicama. This quick, no-cook recipe combines crisp jicama, juicy tomatoes, crunchy cucumbers, and sweet red bell pepper, all finely diced for the perfect bite. Fresh herbs like parsley and mint add a burst of aromatic flavor, while a simple dressing of zesty lemon juice and silky olive oil ties everything together beautifully. The addition of jicama introduces a delightful crunch and subtle sweetness, elevating this Mediterranean-inspired salad to a whole new level. Ready in just 20 minutes, this colorful and nutrient-packed dish is perfect as a light side, healthy lunch, or topping for pita sandwiches. Serve chilled or at room temperature for a crowd-pleasing, fresh-from-the-garden experience!
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Recipe Information
Ingredients
- 1 medium (about 200g) Jicama
- 2 medium (about 300g) Cucumber
- 4 medium (about 400g) Tomato
- 1 medium Red Bell Pepper
- 1 small Red Onion
- 0.5 cup (chopped) Fresh Parsley
- 0.25 cup (chopped) Fresh Mint Leaves
- 3 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Peel the jicama and dice it into small cubes about 1/4 inch in size. Place in a large mixing bowl.
Wash the cucumbers thoroughly. If they have thick skin, consider peeling them partially or fully. Dice the cucumbers into small cubes and add them to the bowl.
Core and dice the tomatoes into small cubes of similar size as the other vegetables. Add them to the mixing bowl.
Remove the seeds and stem from the red bell pepper. Dice it into small cubes and add to the bowl.
Peel and finely chop the red onion. Add it to the salad mixture.
Chop the fresh parsley and mint leaves finely. Sprinkle them over the diced vegetables in the bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently with a large spoon or tongs to combine all the ingredients thoroughly.
Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
