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California Style Israeli Salad Recipe
Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving bowl
Ingredients
- 8 roma (plum) tomatoes, diced
- 1 English cucumber, peeled and diced
- 1 cup peeled, chopped jicama
- 1 small yellow bell pepper, diced
- 1/2 cup diced red onion
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried parsley
- salt
- pepper
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