- 1/2 large jicama
- 1 red bell pepper
- 2 carrots
- 1/4 bunch cilantro
- 2 limes
- 2 tbsp. extra virgin olive oil
- sea salt, to taste
- ground black pepper, to taste
- Peel jicama and carrots. Deseed red pepper and remove the pith. Cut jicama, bell pepper and carrots into tiny matchsticks. Chop cilantro. Juice the limes.
- Toss all together with cilantro, lime juice, and extra virgin olive oil.
- Season with sea salt and fresh ground pepper to taste.