+
0 (0)

Categories: Salads, Vegetarian

Cucumber, jicama and pepper salad with green olives

Cucumber, jicama and pepper salad with green olives
Robert Gauthier / Los Angeles Times

Cucumber and jicama make an odd couple. The cucumber is from Asia and is beloved in the Mediterranean, the Middle East and Europe. But in those areas, jicama is unknown. On the other hand, jicama is a favorite in Mexico, ... Read more

Total time: 40 minutes | Serves 6
Note: I like this lively medley with broiled salmon steaks or grilled lamb chops. For best results, use Mediterranean olives.
  • 4 pickling or 1 hothouse cucumber, cut in sticks of about 1/4 x 1/4 x 2 inches (about 4 cups)
  • 1 pound jicama, peeled, cut in sticks of about 3/8 x 3/8 x 2 inches (about 4 cups)
  • 2 small red, yellow, orange or green bell peppers, cut in 1/4 x 2-inch strips (about 2 cups)
  • 2/3 cup pitted green olives, halved
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Salt
  • Cayenne pepper
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped fresh mint or 1 teaspoon dried

Step 1Combine the cucumber, jicama, pepper strips and olives in a large shallow serving bowl. Mix gently.

Step 2In a small bowl, whisk the oil with the vinegar and salt and cayenne to taste. Add to the salad and mix.

Step 3Add the cilantro and mint and toss lightly. Taste and adjust the seasoning.

Each serving:
139 calories; 190 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 2 grams protein; 6.27 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Fava bean salad with mint, burrata and pistachios
Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette
Andouille-turkey salad with spiced pumpkin seeds
Fennel, Carrot and Apple Slaw