Carrot Jicama Salad
Serves 4-6 as a side dish
- 4 carrots, (peeled if you prefer), grated
- 1 medium jicama, peeled and grated
- 1 bunch Italian parsley, chopped
For the dressing:
- Juice of 2 lemons, along with the zest
- 2/3 cup olive oil
- Salt and pepper to taste
- 1 tsp dried dill or 1/3 cup fresh chopped dill
Whisk together the dressing ingredients and then toss together with the jicama, carrots, and parsley.
