I enjoy the crunchy taste of Jicama in salads. This recipe is in a newly published cookbook called Pure Vegan. Author Joseph Shuldiner features 70 healthful recipes that makes my mouth water. Although I am not a vegan, I  search for simple summer salads to adapt, where most of the ingredients can be found at the local farm markets.

Jicama Salad
7 scallions, white and green parts
1 bunch of cilantro, coarsely chopped
1 medium jalapeno pepper, stemmed, seeded and chopped
1 cup of vegan mayonnaise
Juice of 2 limes
1 chipotle pepper in adobo
1 teaspoon salt
Freshly ground pepper
1 large jicama (about 2 pounds)
Combine the scallions, cilantro, jalapeno, mayo, lime juice, chipotle pepper and salt in a food processor until smooth.
Season the dressing with black pepper to taste.
Peel the jicama and cut in half.Cut each half into 1/8 thick slices, then crosswise into 1/8 dice.
Transfer to large mixing bowl, and combine with dressing in desired amount.
Cover and cool for about 30 minutes so flavors develop.
Garnish, if desired, with a few cilantro sprigs.
I use regular or homemade mayonnaise.
My blender worked well for the dressing.
Some do not enjoy the taste of cilantro as I do. You could try substituting parsley or other greens.
This salad pairs will with ice tea, fresh lemonade or a crisp white wine.
For  a beautiful brunch idea, another tasty recipe in the book is French toast with soy milk, and topped with cardamom pear compote. I tried this with fig jam over the French toast.
Yummy and healthful.