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

=R1=

 

Jicama Salsa

By: Raquel Neofit

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!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • Place all veggies in bowl.
  • Add lime juice and yoghurt and stir to combine.
  • Season with salt, taste, and add more salt if needed.
  • Serve with tortilla chips or sourdough.
  • 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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

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

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