Piquant Tomatillo and Jicama Salad

12 medium tomatillos (about 12 ounces)

medium jicama (about 12 ounces)

1/3 cup chopped fresh cilantro

¼ cup fresh lime juice (2 medium limes)

2 tablespoons extra-virgin olive oil

teaspoon crushed red pepper flakes, or to taste

2 medium tomatoes, each cut into 8 wedges

¼ teaspoon salt

Freshly ground black pepper, to taste

Peel off and discard papery husks from the tomatillos. Under warm water, rinse away the sticky residue from the skin. Halve the tomatillos, then thinly slice and place in a large bowl.

Peel the jicama, cut into quarters and thinly slice. Cut the slices into matchsticks. Add to the bowl and set aside.

In a small bowl, stir together the cilantro, lime juice, olive oil and red pepper flakes. Drizzle the dressing over the tomatillos and jicama. Add the tomatoes, then toss to coat. Season with salt and pepper.

Serves six.

@Recipe nutrition:Nutrition values per serving: 107 calories, 6 g fat (1 g saturated), 14 g carbohydrate, 5 g fiber, 2 g protein, 0 cholesterol, 106 mg sodium.

Associated Press