Lime Jicama

This “recipe” isn’t so much a recipe… but it is genius.  GENIUS I tell you!  Did I get your attention? : )
It only has 3 ingredients, but I could seriously eat a platter full and not want a thing.  I serve this as a snack, or a side dish with taco night… or sneak some out of the fridge at 2 am when I’m up with a kiddo.

Jicama is a tuber, like a potato, and you don’t eat the skin.  It has a crispy, watery texture, similar to water chesnuts or asian pears.
It has a very subtle flavor, which reminds me of the flavor of sugar snap peas. It can be stored on the counter at room temperature, but once you cut it open wrap it tightly in plastic wrap to prevent drying out and store in the fridge.

Kosher salt

Cut peel off jicama and cut into 1/2 inch sticks.
Squeeze fresh lime juice over, and add a little lime zest, if desired.
Sprinkle with salt.  Store leftovers (if there are any), in a covered container in the fridge.

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