ZUCCHINI & JICAMA SALAD

1 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 jalapeño, seeded and minced
2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow bell pepper, finely diced
1 jicama, peeled and finely diced


Directions:
In a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.

Submitted by Marcelle Wyzdyx