1 medium jicama, peeled
4 bunches watercress, trimmed and washed
Lime-Olive Oil Dressing:
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Thinly slice the jicama and then cut into 1/8-inch-wide strips. Combine the jicama and watercress in a bowl.
Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
Makes 6 servings.