- 8 roma (plum) tomatoes, diced
- 1 English cucumber, peeled and diced
- 1 cup peeled, chopped jicama
- 1 small yellow bell pepper, diced
- 1/2 cup diced red onion
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried parsley
- salt and pepper to taste
- In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.
03/06/2017
recipepes.com
California Style sraeli Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
