• 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.