Jicama And Blood Orange Salad Recipe
Servings: 4
Ingredients
- 1 med Jicama - (abt 3/4 lb)
- 3 x Blood oranges
- 1 x Papaya, mango or possibly small piece of pineapple well trimmed, and cut into 1/2" cubes
- 1 sm Red onion peeled, sliced thin
- 1 tsp Sea salt
- 1/2 x Dry habanero chile stemmed, seeded, and finely minced (or possibly cayenne pepper, to taste) optional
- 3 Tbsp. Extra virgin olive oil Juice of one lime
- 1 bn Cilantro leaves washed
- 1 bn Mint leaves washed
Directions
- Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
- Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add in remaining ingredients to the bowl and toss gently. Refrigerate2 hrs and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 375mg | 11% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 8.8g | 29% |
| Sugars 5.79g | 4% |
| Protein 1.81g | 3% |
