Yield 1 quart
Creamy Citrus Dressing:
Wash and peel the jicama. Cut into slices and cube. Repeat with tomatoes.
Measure and add everything into a large bowl. Season to taste with Tajin, optional.
In a small jar or air-tight container measure and add all dressing ingredients. Seal and shake to evenly combine.
Serve jicama salad with a drizzle of dressing or toss salad with dressing right before serving.
Store extras in an air-tight container for up to 3 days. Best made and served fresh the day of.
Courses Entree, Side, Lunch
Recipe by The Plant Philosophy at https://theplantphilosophy.com/jicama-salad-creamy-citrus-dressing-11-ingredients/