Yield: 4 servings

 

2 cups jicama, julienned

½ cup red bell pepper, julienned

¼ cup yellow bell pepper, julienned

1 cup cucumber, European, peeled, julienned

¼ cup olive oil

2 T fresh lime juice

½ Italian parsley, chopped

Salt and white pepper to taste

 

Procedure:

 

Combine vegetables with olive oil in a bowl. Season with lime juice, parsley, salt and pepper. Refrigerate until ready to serve.

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