Smarter Living: Recipes

The juicy snap of jicama paired with lemon, apples, and green pepper will cool you down when the temperatures rise!


Makes 6 to 8 servings


  • 1 jicama (about 1 pound), peeled and shredded
  • 4 small pickling cucumbers (like Kirby), cut into matchsticks
  • 2 medium-size green bell peppers, seeded and cut into long thin strips
  • 2 medium-size apples, peeled, cored, and cut into matchsticks
  • 1 tablespoon fresh lemon juice
  • 6 fresh mint leaves, cut into thin strips


  • 1/4 cup extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons cider vinegar
  • Salt and freshly ground black pepper to taste


  1. To assemble the salad, in a large salad bowl, combine the jicama, cucumbers, peppers, apples and lemon juice.
  2. Toss gently to combine, cover and refrigerate for 1 to 2 hours, until ready to serve. Just before serving, add the mint.
  3. Whisk the dressing ingredients together in a measuring cup or small bowl until thickened, and pour over the salad.
  4. Toss lightly, making sure everything is evenly coated.
  5. Serve immediately.

last revised 8/10/2011

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