10-Minute Summer Jicama Salad
A light, tangy, hot and sweet summer salad that's perfect for a picnic by the lake or to take to a summer barbecue.
Servings: 6 servings
Ingredients
- 1 medium jicama peeled and chopped into cubes
- 2 medium purple carrots shredded
- ½ medium green bell pepper finely chopped
- ½ medium red bell pepper finely chopped
- 1 medium avocado chopped
- 1 medium navel orange peeled and chopped
- 2 cloves garlic pressed or minced
- 1 jalepeno seeded and finely chopped; keep a few seeds for a little extra heat
- 2 green onions chopped
- 2 tablespoon raw sunflower seeds
- 2 tablespoon Veganese
- 3 tablespoon lime juice about 1 ½ limes
- parsley fresh parsley for garnish
- sea salt to taste
Instructions
- Add all ingredients to large bowl. Admire the colors for a minute and then stir thoroughly. Top with parsley and serve chilled.