Jicama Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
jicama
7.06 oz
cucumber
5.30 oz
Red Bell Pepper
3.53 oz
red onion
1.06 oz
Cilantro
2.03 fl oz
lime juice
1.01 fl oz
olive oil
0.18 oz
salt
0.07 oz
black pepper
Directions
Step 1
Peel and julienne the jicama.
Step 2
Slice the cucumber, red bell pepper, and red onion into thin strips.
Step 3
Chop the cilantro.
Step 4
In a large bowl, combine the jicama, cucumber, red bell pepper, red onion, and cilantro.
Step 5
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
Step 6
Pour the dressing over the salad and toss to coat.
Step 7
Refrigerate for at least 30 minutes before serving.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 1.9845 mg | 2.21% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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