This super-fresh salad spiked with crushed red pepper is a riot of tastes and textures—tart tomatillos, sweet and juicy ripe tomatoes and cooling and crunchy jicama. It makes an excellent side dish to a grilled steak.
Nutrition per serving may change if servings are adjusted.
12 medium tomatillos (about 1 pound)
½ medium jicama (about 12 ounces)
⅓ cup chopped fresh cilantro
¼ cup extra-virgin olive oil
2 tablespoons fresh lime juice
½ teaspoon crushed red pepper, or to taste
2 medium tomatoes, cut into thin wedges
1 teaspoon salt
Ground pepper to taste
Peel off and discard papery husks from tomatillos. Rinse away the sticky residue from the skin under warm water. Halve the tomatillos, then thinly slice and place in a large bowl.
Peel jicama, cut into quarters and thinly slice. Cut the slices into matchsticks. Add to the bowl.
Combine cilantro, oil, lime juice and crushed red pepper in a small bowl and stir to blend. Drizzle the dressing over the tomatillos and jicama. Add tomatoes and toss to coat. Season with salt and pepper. Let marinate at room temperature for 30 minutes to 1 hour before serving.
Per serving: Calories 117, Fat 8g (sat 1g), Cholesterol 0mg, Carbs 13g, Total sugars 5g (added 0g), Protein 1g, Fiber 4g, Sodium 296mg, Potassium 361mg.
Really enjoyed this change of pace from a traditional lettuce salad. I would drop cilantro back a bit so dressing is not as thick and tosses better with salad ingredients, but definitely will make again.
August 13, 2016
By: Liz Gentile McKay
Fresh and delicious, first time I made anything with jicama or tomatillos. Kids loved it too! Next time less (or no) red pepper.