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Jicama Salsa


Jicama Salsa

Jicama Salsa

A Mexican friend taught me this recipe and I love it. It’s just as good with only cucumber if you can’t get your hands on jicama. I’ve added celery too because I love the freshness. In the original recipe my friend used a tablespoon of mayonnaise — you can definitely add that too!

Serves: 6

GF, V

Ingredients

Method

  • 6cm piece jicama, finely diced
  • 1 small Lebanese cucumber, finely diced
  • 1 stalk celery, finely diced
  • 2 spring onions, finely sliced
  • 1 lime, juiced
  • 5 tbsp yoghurt
  • Salt, to taste
  • Tortilla chips or sourdough, to serve
  1. Place all veggies in bowl.
  2. Add lime juice and yoghurt and stir to combine.
  3. Season with salt, taste, and add more salt if needed.
  4. Serve with tortilla chips or sourdough.
  5. Tip: Make sure everything is finely diced; the size of the cubes really makes this salsa a refreshing pleasure to eat. If you want a creamier consistency use half mayonnaise and half sour cream.

 



 

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.