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.

Serves 4-6 as a side dish