Jicama salad

If you take the time to look beyond the sea of baby greens and tomatoes in your grocer’s produce section, it’s easy to find some excellent and healthy — if uncommon — ways of livening up your salad repertoire.

Piquant tomatillo and jicama salad

12 medium tomatillos (about 12 ounces)

1/2medium jicama (about 12 ounces)

1/3cup chopped fresh cilantro

1/4cup fresh lime juice (2 medium limes)

2tablespoons extra-virgin olive oil

1/2teaspoon crushed red pepper flakes, or to taste

2medium tomatoes, each cut into 8 wedges

1/4teaspoon 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.

Makes 6 servings.

Associated Press