Jicama and multicolored pepper salad
4 servings
15 minutes
Jicama and colorful pepper salad is a true celebration of flavors and textures. Crunchy jicama, juicy peppers, and refreshing cucumber create a harmonious balance of freshness and lightness. The addition of red onion adds zest, while sweet orange brings a pleasant fruity note. The dressing made from lime juice and olive oil enriches the dish with a bright citrus aroma, while a pinch of cayenne pepper and paprika adds a slight spiciness. This salad is perfect for summer tables or as a side dish for fish and meat dishes. Its history roots in culinary traditions where freshness and contrasting flavors have always been valued. Simple yet elegant, it impresses not only with its taste but also with the brightness of its colors, making any meal more festive.
1
Clean the zucchini and cut it into thin strips or cubes, then transfer to a bowl.
- Jicama: 680 g
2
Also cut the peppers and cucumber into small cubes.
- Green sweet pepper: 0.5 piece
- Yellow sweet pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
- English (hothouse) cucumbers: 0.5 piece
3
Chop the red onion finely.
- Red onion: 0.5 head
4
Peel the orange and cut it into small pieces.
- Oranges: 1 piece
5
Mix everything in a bowl and drizzle with lime juice and olive oil. Season with salt and sprinkle with cayenne pepper and paprika. Mix well and let sit for half an hour before serving.
- Lime juice: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Cayenne pepper: pinch
- Paprika: pinch
