1tbspNoubess Sorrento Lemon Infused Extra Virgin Olive Oil
salt and black pepper
fresh parsley leavesoptional
Wash the jicama to remove any unwanted dirt. Using a sharp knife such as a chef’s knife, remove the outer waxy layer. Slice the jicama as if you were slicing potatoes. First slice or cut into large slices and then in cubes. (remember all the ingredients should be cut about the same size.) Place in a bowl with water while you prepare the remaining ingredients. Drain before mixing with the other ingredients.
Prepare the papaya. Peel off the skin of the papaya either with a sharp knife or vegetable peeler. Remove the seeds and cut into cubes. (almost the same size as the jicama) You will need about 1 - 2 cups depending on the serving size. Store remaining papaya for stew or beverage later.
Wash the cherry tomatoes and with the same knife slice them in half. Set aside
Wash the mini cucumbers, remove ends, cut in halves, and then cut the halves into halves as well, then into cubes.
Chop or slice the red onion about the same size as the other ingredients.
In a bowl, mix Noubess Sorrento Lemon Infused Extra Virgin Olive Oil or Noubess Blood Orange Infused Extra Olive Oil with parsley, salt, and pepper.
Place all the ingredients in a bowl and mix well to combine.
Serve cold or at room temperature.
Jicama is usually the size of potatoes. When preparing your salad make sure that you have equal amounts of the papaya and cucumber.
Always, wash each vegetable thoroughly and separately before slicing, cutting, or chopping.
Add other fruits or vegetables such as broccoli, carrots, endive, green onion, bell peppers, radishes, tomatoes, spinach, grapes, strawberries, watermelon, kiwi, cantaloupe, and honeydew.
Keep the salad in a refrigerator if you are not ready to serve it right away. This keeps the ingredients fresh.
The salad can be prepared the night before.
Storing: can be stored in the refrigerator for about 3 days.