Recipe: Ensalada Playa Los Gatos

Total time: 30 minutes, plus 2 hours marinating time

Servings: 12

1 large jicama

4 carrots

2 long English (hothouse) cucumbers

2 red onions

2-4 peeled, seeded and chopped jalapeño peppers

1/2 cup lime juice

2 teaspoons sugar

1 teaspoon salt

1/3cup coarsely chopped cilantro

1. Peel the jicama and cut it into 3-inch-long strips that are about one-quarter-inch wide and thick. Repeat with the carrots. Peel and seed the cucumbers, then cut into strips that are about the same size. Peel the onions, quarter lengthwise, then cut into quarter-inch strips.

2. Place the sliced vegetables in a large serving bowl. Add the jalapeños (amount depends on desired heat). Toss to combine thoroughly.

3. Mix together the lime juice, sugar and salt. Pour over the vegetables and toss. Refrigerate, turning occasionally, for at least two hours.

4. Add the cilantro, toss and serve. Serve as finger food before dinner, or add to fajitas, or both.

Each serving: 66 calories; 2 grams protein; 16 grams carbohydrates; 6 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 207 mg. sodium.