Jicama Salad with Creamy Tahini and Dill Sauce
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 side servings or 1 large serving 1x
Ingredients
Scale
- 2 cups jicama, julienned
- 2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
- Kernels from one (1) ear of corn
- 1/2 cup raw tahini
- 1/4 cup water
- 5 tablespoons fresh lemon juice
- 1–2 clove(s) garlic
- 1 1/2 teaspoon apple cider vinegar
- 1/2 cup fresh dill, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appétit!