Until about a year ago I never knew how to cut a Jicama. I still don’t. But at least now I can easily get the skin off. I tried a peeler and it was too hard so I just use a regular knife. Cut as close to the skin as possible to get the skin directly off the jicama. I don’t know how you are supposed to do it, but this works for me.
I love love love this salad. About a year ago I was at a video shoot and the catering company for the shoot made this salad and gave me the ingredients, not the exact recipe, along with 2 other salads I love to make from them. So that week I went and bought all the ingredients so I could come up with the recipes. This salad is so easy, delicious, and a really fun and unexpectedly refreshing flavor combination. Also, it’s so pretty and looks just like Christmas to me. Perfect for holiday potlucks.
1 Jicama, Skin Removed & Chopped
1 Cucumber, Sliced – I use my Spiral Vegetable Slicer
1 Pomegranate, Seeded
1/4 Cup Chopped Fresh dill
1/4 tsp Salt
1/4 Cup Red Wine Vinegar
1. Combine the Jicama, Pomegranate, Cucumber, and 1/4 tsp salt in a bowl. Let sit for 5-10 minutes to allow salt to draw out juices from jicama and cucumber.
2. Add Fresh Dill and Red Wine Vinegar. Mix to fully combine.
Just for fun, I found an old photo of this same salad I took last year with my iPhone. I wanted better photos for my blog without having to spend a lot of money on a camera so I googled and found this blog post about how to take better food photography especially at night. It’s not realistic for me and my schedule to only cook during the day when the lighting is better. So, I bought the Clamp Lamp, Light Bulb, and Umbrella all on Amazon for less than $30. It has made such a huge difference. I still want to take better photos and buy a nice camera someday. But for now I am happy with this very inexpensive solution until I am able to upgrade. Here is a photo of the before and after plus my setup at home.