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We served up this succulent salad with our pan seared tuna steak! If you are trying to eat lighter as we are, this is the perfect salad to compliment any meal! The flavors combine to give you a wonderful tarty/sweet flavor. And the textures of the jicama, cucumber and onion together are the perfect combination!

• 1 Jicama -about 1 to 1 1/2 lbs.
• 1 cucumber, peeled
• 1 c. red onion, slivered
• 4 tbsp. fresh lime juice
• 1 tsp. lime rind, grated
• 2 cloves garlic, minced
• 1/8 c. honey
• 1/4 c. cilantro
• 1/4 tsp. salt
• 1/2 tsp. Cayenne pepper or chili powder
• 4-6 tbsp. lite olive oil

1. Pare the Jicama; cut lengthwise into wedges; cut wedges crosswise into 1/8″ slices.
2. Cut cucumber lengthwise and scoop out the seeds.
3. Cut halves crosswise into 1/8″ slices.
4. Combine Jicama, Cucumber and Onion in a large bowl.
5. Toss lightly.
6. Mix lime juice, lime rind, garlic, salt, honey (melted in microwave for about 15-20 seconds) and cayenne pepper in a small bowl.
7. Gradually add olive oil (start with 4 tbsp. and add more later if needed) continuously whisking until thoroughly blended.
8. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
9. Refrigerate 1-2 hours , covered, to blend the flavors.
10. Just before serving, sprinkle 1/4 c. of fresh chopped cilantro over the salad and mix lightly.