Jicama Salad

In this salad, a popular dish at Los Angeles’s Bar Amá, the combination of jicama and apple results in a light, refreshing salad that pairs well with the restaurant’s richer dishes, like their chalupas and taquitos. If you’re unable to find espelette pepper, paprika makes a good substitute.

Ingredients

Directions

In a large bowl, combine the tangerines, jicama, apple, cucumber, watercress and pomegranate seeds. Drizzle with the olive oil and lemon juice and sprinkle with the espelette pepper. Toss to combine. Add more olive oil if desired, season to taste with salt and serve immediately. Serves 4.

Bar Amá, Los Angeles, CA

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