Jícama, carrot and cucumber salad

This colorful salad is rich mainly in vitamins A and C, but also a variety of other vitamins and minerals. Low in calories, it can be served as a side dish, an appetizer or a healthy snack. It is very easy and quick to make.

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1 jícama,

2 large carrots,

4 tiny cucumbers,

2 handfuls fresh parsley,

2 tablespoons extra virgin cold pressed olive oil,

¼ lemon,

3 cloves garlic.

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Pour the olive oil into a small bowl, squeeze the lemon juice and press the garlic into it. Peel the jícama and the carrots, leave the cucumbers in the peel. Grate the jícama and the carrots on large holes of grater or shred them using a food processor. Cut the cucumbers into four flat pieces lengthwise first and into thin slices subsequently. Chop the parsley leaves finely. Place all the vegetables in a glass or ceramic container and mix them well. Add the dressing and mix well again.

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Yields 8 cups of salad.