Parsley, Celery Leaf, and Jicama Salad

Ingredients for Parsley, Celery Leaf, and Jicama Salad

• 45ml fresh lemon juice

• 1 1/2 tablespoons rice vinegar (not seasoned)

• 1 1/2 tablespoons sugar

• 3/4 teaspoons kosher salt

• 45ml olive oil

• 350g jicama, peeled and cut into thin matchsticks

• 3 cups flat-leaf parsley leaves (from 2 bunches)

• 2 cups celery leaves (from about 2 bunches)

• 6 spring onions, thinly sliced

• 1 1/2 cups radish sprouts (from a 90g package)

How to make Parsley, Celery Leaf, and Jicama Salad

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.

Add jicama, parsley and celery leaves, spring onions, and sprouts and toss to coat. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.