Ingredients

• 1 (2 1/2–3-pound) jicama, peeled and cut into 1/8-inch sticks
• 1 medium pomegranate, seeds removed
• 1/2 red onion, sliced thinly
• 1 cup loosely packed fresh cilantro, finely chopped
• 1 cup loosely packed fresh mint, finely shredded
• 1/2 cup extra virgin olive oil
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons pomegranate molasses (optional)
• 1/2 teaspoon sea salt

Instructions

1. Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
2. In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
3. Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.