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Ingredientes
- 4 x pickling cucumbers (or possibly 1 hothouse cucumber)
- 1 lb jicama peeled
- 2 sm bell peppers any color
- 2/3 c. pitted green olives halved, see * Note
- 1/4 c. extra-virgin extra virgin olive oil
- 3 Tbsp. white wine vinegar Salt to taste Cayenne pepper to taste
- 1/4 c. minced cilantro
- 2 Tbsp. minced fresh mint (or possibly 1 tspn dry mint)
Direcciones
- * Note: For best results, use Mediterranean olives.
- Cut cucumber in sticks of about 1/4 by 1/4 by 2 inches. Cut jicama in sticks of about 3/8 by 3/8 by 2 inches. Cut peppers in 1/4- by 2-inch strips. Combine the cucumber, jicama, pepper strips and olives in a large shallow serving bowl. Mix gently.
- In a small bowl, whisk the oil with the vinegar and salt and cayenne to taste. Add in to the salad and mix. Add in the cilantro and mint and toss lightly. Taste and adjust the seasoning. Serve with broiled salmon steaks or possibly grilled lamb chops.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 102 | 73% |
| Total Fat 11.48g | 14% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 758mg | 32% |
| Potassium 170mg | 5% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.65g | 2% |
| Protein 1.03g | 2% |
