Tomatillo Jicama & Apple Salad
|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|
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.)