Jicama “Tabbouleh”

2 English cucumbers or 5-6 persian cucumbers, diced or chopped with skin

1 bunch organic mint including stalks, chopped

1 sweet onion, chopped

1 medium to large jicama, peeled and diced, shredded or chopped

1-2 bunches organic Italian flat leaf or regular parsley including stalks, chopped

4 Tbsp extra virgin olive oil

3 Tbsp fresh lemon juice (limes are also good if you prefer them), to taste

1 Tbsp apple cider vinegar

Dried oregano, dried basil, freshly ground black pepper or Tajin to taste.

1-2 jalapeno, deseeded and chopped

Salt to taste but add before serving.


Mix cucumber, jicama, mint, parsley, and onion. Add olive oil, lemon juice, herbs and spices to taste, and mix well. Cover and refrigerate.

Add the salt until ready to serve to prevent the vegetables from getting watery.