Jicama Pomegranate Salad
- Yield: 6 servings
- 1large pomegranate
- 1pound jicama, peeled and grated
- 2tablespoons fresh mint, finely shredded
- 3tablespoons fresh lime juice
- Cut the pomegrante into quarters and gently remove the seeds, discarding the yellowish membrane. Combine the pomegranate seeds, jicama, mint and lime juice in a bowl and toss gently. Serve at room temperature or chilled.
Recipe reprinted with permission from The Junior League of Phoenix’s Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005).