Jicama Salad

Name: Jicama Salad
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 cups jicama julienned; 2 medium tomatoes chopped; 1 avocado medium, peeled and cubed; 1 serrano chiles small, seeded and finely chopped; 1 cup Italian parsley leaves lightly packed; 2 tablespoons chopped onion; 1 garlic cloves small, peeled; 1/2 cup Hellmann's® or Best Foods® Mayonnaise; 1 tablespoon extra-virgin olive oil; 1 tablespoon white vinegar; 1/4 teaspoon salt

Best Foods

High Vitamin C
Salads
Blending
Low Sodium
Low Sugar
Low Saturated Fat
Low Carb
Low Calorie
High Fiber

11Ingredients

┅Calories

30Minutes

Ingredients

servings:

4 cups jicama (julienned)
2 medium tomatoes (chopped)
1 avocado (medium, peeled and cubed)
1 serrano chiles (small, seeded and finely chopped)
1 cup Italian parsley leaves (lightly packed )
2 tablespoons chopped onion
1 garlic cloves (small, peeled)
1/2 cup Hellmann's® or Best Foods® Mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon white vinegar
1/4 teaspoon salt

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Directions

Combine jicama, tomato, avocado and chile in large bowl; set aside.
For dressing, process parsley, onion and garlic in food processor or blender about 30 seconds or until evenly chopped. Add remaining ingredients and continue processing, scraping down sides as needed, 30 seconds or until combined.
To serve, toss jicama mixture with dressing.

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