You are here

Tomatillo Jicama & Apple Salad

the.instructor's picture
Ingredients
  Tart apples 2 Medium (Green Skinned)
  Lime juice 2 Tablespoon
  Jicama 1 Pound, scrubbed (1/2 Medium Sized)
  Tomatillos 7 Medium (1 3/4-Inch-Diameter)
  Fresh cilantro leaves 1 Tablespoon (Coriander)
  Coarse salt To Taste
Directions

Core apples and cut each into 15 or 16 thin wedges.
Dip into lime juice to coat.
Peel jicama; cut in half, then cut into 30 or 32 thin wedges.
Remove and discard stems and husks from tomatillos; rinse tomatillos and pat dry, then cut to make 30 or 32 thin slices.
On each slice of jicama, stack a piece of apple, a tomatillo slice, and a cilantro leaf.
Arrange, overlapping, on a platter. (At this point, you may cover and refrigerate for up to 2 hours.)

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Apple

Rate It

Your rating: None
4.089475
Average: 4.1 (19 votes)