Israeli Salad with Jicama

Discover a refreshing twist on a classic Middle Eastern staple with this vibrant Israeli Salad with Jicama. This quick, no-cook recipe combines crisp jicama, juicy tomatoes, crunchy cucumbers, and sweet red bell pepper, all finely diced for the perfect bite. Fresh herbs like parsley and mint add a burst of aromatic flavor, while a simple dressing of zesty lemon juice and silky olive oil ties everything together beautifully. The addition of jicama introduces a delightful crunch and subtle sweetness, elevating this Mediterranean-inspired salad to a whole new level. Ready in just 20 minutes, this colorful and nutrient-packed dish is perfect as a light side, healthy lunch, or topping for pita sandwiches. Serve chilled or at room temperature for a crowd-pleasing, fresh-from-the-garden experience!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 medium (about 200g) Jicama
• 2 medium (about 300g) Cucumber
• 4 medium (about 400g) Tomato
• 1 medium Red Bell Pepper
• 1 small Red Onion
• 0.5 cup (chopped) Fresh Parsley
• 0.25 cup (chopped) Fresh Mint Leaves
• 3 tablespoons Lemon Juice
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Directions

Step 1

Peel the jicama and dice it into small cubes about 1/4 inch in size. Place in a large mixing bowl.

Step 2

Wash the cucumbers thoroughly. If they have thick skin, consider peeling them partially or fully. Dice the cucumbers into small cubes and add them to the bowl.

Step 3

Core and dice the tomatoes into small cubes of similar size as the other vegetables. Add them to the mixing bowl.

Step 4

Remove the seeds and stem from the red bell pepper. Dice it into small cubes and add to the bowl.

Step 5

Peel and finely chop the red onion. Add it to the salad mixture.

Step 6

Chop the fresh parsley and mint leaves finely. Sprinkle them over the diced vegetables in the bowl.

Step 7

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.

Step 8

Pour the dressing over the salad and toss gently with a large spoon or tongs to combine all the ingredients thoroughly.

Step 9

Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	2815.7 grams (2815.7g)

Amount per serving	% Daily Value*
Calories	1327

Total Fat 47.30g	61%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 17694mg	769%
Total Carbohydrate 216.60g	79%
Dietary Fiber 37.90g	135%
Total Sugars 158.10g
Protein 28.10g	56%

Vitamin D 0IU	0%
Calcium 582mg	45%
Iron 18mg	101%
Potassium 5002mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 8.0%

Carbs: 61.7%