Serves 2 - 4 -

I’ve substituted the bulgar wheat commonly used in traditional Middle Eastern tabouli, with jicama for a completely grain- & gluten-free tabouli.

• 2 cups jicama, coarsely chopped (or substitute with fresh daikon root)
• 1 cup Italian parsley, minced
• ½ cup fresh mint leaves, minced
• 2 scallions, thinly sliced
• ¾ cup grape or cherry tomatoes, chopped
• 1 large garlic clove, minced
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil
• ½ tsp. sea salt

1.Place jicama in a food processor and pulse until minced, scraping down sides of bowl as necessary to achieve a uniform texture. Transfer jicama to a fine mesh strainer positioned over a sink or bowl and allow to drain for about 20 minutes.

2.In a small bowl, whisk together the lemon juice, olive oil and sea salt; set aside. Using your hands, squeeze excess moisture from jicama by pressing into the sides of the strainer. Transfer to a large serving bowl. Stir in the minced parsley and mint, scallions, tomatoes and garlic. Add dressing and stir well to combine. Will keep in refrigerator for up to 3 days.