Recipe By Sarah Hodges
1 medium sized jicama
3 bell peppers (red, orange, yellow)
2 cucumbers (peeled and seeded)
1 red onion (diced)
1 bunch cilantro (finely chopped)
2 TBSP olive oil (optional)
2 TBSP lemon juice
Salt and pepper to taste
Cube the jicama and cucumbers and chop the peppers.
In a large bowl, combine all chopped veggies.
Add in cilantro and lemon juice, plus olive oil if using.
Mix well and season to taste with salt and pepper.