Ingredients

• 1 medium jicama, peeled
• 4 bunches watercress, trimmed and washed
• 1/2 cup olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

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Instructions

1. Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.