Jicama Salad

Makes 4 servings

1 small jicama (about ½ lb.)
1 small red bell pepper
2 scallions
Fresh cilantro
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. honey
½ tsp. grated fresh orange zest
¼ tsp. fresh lime zest
¼ tsp. chili powder
1/8 tsp. ground white pepper

1. Peel the thick brown skin from the jicama. Cut in half, cut each half into thin slices, julienne the slices. Core the red pepper and remove seeds. Cut into thin strips. Slice scallions. Chop cilantro, enough for 2 Tbsp. Place all veggies in a large serving bowl. Set aside.
2. In a small bowl, whisk together the ingredients for dressing. Pour over the vegetables and toss to coat. Cover and refrigerate 30 minutes before serving.

Nutrition Analysis per serving: 65 calories, 3.5g fat, 1g protein, 9g carbohydrate, 3g fiber, 5 mg sodium

500 Club Portion Plate
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