- 3 large jicama, peeled
- 3 Tbls. olive oil
- 2 Tbls. chopped parsley
- 1/2 tsp. finely ground sea salt
- 2 cup organic, desiccated coconut (unsweetened), shredded
- Cut the jicama into small chunks and use a food processor to chop it into rice-sized grains.
- Place in large serving bowl.
- Add the rest of the ingredients and mix well.
- Serve cold or slightly warmed up.