Jicama, papaya, and potato salad
0
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This Mexican-inspired salad features a tasty mix of flavors and textures. In addition to the jicama, papaya, and potatoes, this salad also includes tomatillos. This green vegetable covered in a papery husk is often thought to be an unripe green tomato, but it is its own distinct vegetable with a bright tang and tartness and a slight bitterness. That flavor is enhanced when the tomatillos go under the high heat of the broiler for a bit. It pairs nicely with sweet papaya, crisp jicama, and the starchy potatoes. This salad does need time to sit—15 minutes to one hour—to let the flavors meld.
Ingredients
Jicama
1 medium, peeled and sliced into 2-inch sticks
Papaya
1 medium, cubed
Uncooked new potatoes
10 potato(es), boiled and cut in half
Cooking spray
1 spray(s)
Tomatillo
1½ cup(s), chopped
Garlic
2 clove(s), smashed
Cilantro
1 Tbsp, fresh, chopped
Instructions
1
Preheat broiler.
2
In a large bowl, combine jicama, papaya, and potatoes.
3
Coat an 8 x 8-inch baking pan with cooking spray. Place tomatillos and garlic in pan and broil 4 inches from broiler until tomatillos become juicy, about 4 to 5 minutes.
4
Add tomatillo mixture to jicama mixture and mix well; top with cilantro. Cover and let flavors mix for at least 15 minutes and up to 1 hour. Yields about a heaping 3/4 cup per serving.
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