Jicama “Potato Salad” with Tarragon Mustard

• 1 Large Jicama, sliced (like in potato salad)

• 1 C corn kernels

• 1 C celery, diced (reserve celery leaves)

• 1 C cucumber, diced

• ½ C red bell pepper, small dice

• 1 tbsp celery seeds

• 1 dill pickle, small dice

• 1/8 C parsley, chopped

• 1/8 C Dijon mustard (or wholegrain)

• 2 cloves garlic, minced

• 2 lemons, juiced

• 1 zucchini, peeled and chopped

• 2 tbsp tarragon, chopped

• Handful radish sprouts

Combine all the vegetables in a bowls including parsley. In a blender, add mustard, garlic, lemon juice, tarragon and zucchini, adding water to facilitate blending. Toss dressing with vegetables and serve garnishes with reserved celery leaves and radish sprouts.