Ingredients:
- 1 pound jicama, peeled with sharp knife and cut into ½ inch dice
- 1 head butter lettuce, torn into bite-sized pieces
- 1 cup cooked corn (frozen, canned, or fresh)
- 1 large fresh tomato, cut into ½ inch dice (including juice)
- ¼ cup chopped freh cilantro
- Juice from 1 fresh lime
- 2 Teaspoon Garlic Gold® Oil
- 2 Tablespoons Garlic Gold® Southwest Blend Nuggets
- Sea salt, to taste
Directions:
In medium bowl, gently blend the diced jicama, butter lettuce, and corn. Set aside.
In small bowl, combine diced tomatoes (including juice), cilantro, lime juice, Garlic Gold® Oil, and Garlic Gold® Southwest Blend Nuggets.
Pour dressing over jicama mixture and gently toss. Taste and adjust for seasonings.
Serves 4
