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Salads, Vegetarian

Israeli salad, California style

Israeli salad, California style
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 4
  • 3 pickling or Persian cucumbers or 2/3 hothouse cucumber, cut in 3/8-inch dice (about 2 cups)
  • 1 (1/2-pound) piece jicama, peeled, cut in 3/8-inch dice (about 2 cups)
  • 5 ripe but firm plum tomatoes, cut in 3/8-inch dice (about 3 cups)
  • 6 tablespoons chopped green onions, white and green parts
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons strained fresh lemon juice
  • Salt
  • Freshly ground pepper
  • Hot sauce or cayenne pepper, optional

Step 1Mix the cucumbers, jicama, tomatoes and green onions in a shallow bowl. Add the oil, lemon juice and salt, pepper and hot sauce to taste. Serve chilled or at room temperature.

Note: My husband and I find that having this salad every day is a useful, enjoyable diet aid. Although it's most delicious with its traditional dressing of olive oil and fresh lemon juice, it's so good that you can get by with very little dressing, or even, for days after too much feasting, none at all. The salad is at its best if you cut the cucumbers, jicama and tomatoes in small dice, preferably 3/8 inch, but in any case no larger than 1/2 inch.

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