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Jicama and Vegetable Spears with Tajín

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Tips

  • When selecting, choose a medium-sized and firm vegetable.
  • You can eat jicama raw. It makes a great addition to salads, salsas, and vegetable platters. It stays crisp when it's cooked.
  • Raw jicama is delicious when sprinkled with lime juice and chili powder.

Ingredients

  • 1 large jicama, peeled and cut into ½-inch thick sticks
  • 4 Persian cucumbers, quartered lengthwise
  • 1 (14-ounce) can of hearts of palm, drained and halved lengthwise
  • 1 lime, halved crosswise with seeds removed
  • 1 tablespoon Tajín Clásico seasoning or similar spice mix
  • Flaky sea salt

Directions

  1. Place jicama, cucumbers, and hearts of palm cut-side up on cutting board and squeeze lime halves over.
  2. Sprinkle with Tajín and season with salt. Arrange vegetables upright in tall glasses or jars to serve.
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Jicama
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