Preparation time, 20 minutes. Serves 6.
Ingredients
12 tomatillos (about 12 ounces)
1/2 medium jicama (about 12 ounces)
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice (2 medium limes)
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, or to taste
2 medium tomatoes, each cut into 8 wedges
1/4 teaspoon salt
Freshly ground black pepper, to taste
Directions
Peel off husks from the tomatillos. Rinse residue from the skin. Thinly slice the tomatillos and place in a large bowl. Peel the jicama, and slice into matchsticks. Add to the bowl and set aside. In a small bowl, stir together the cilantro, lime juice, olive oil and red pepper flakes. Drizzle over the tomatillos and jicama. Add the tomatoes, toss to coat. Add salt and pepper.
Per serving: 107 calories; 50 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 2 g protein; 5 g fiber; 106 mg sodium.
