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Jicama-Pomegranate Salad

Yield Serves 6 (serving size: 2/3 cup)
We love the crunch Jicama-Pomegranate Salad delivers with each bite. Jicama-Pomegranate Salad also packs vitamins, minerals, and antioxidants with every serving. 


  • 3 cups julienne-cut peeled jicama (about 1 medium)
  • 1/2 cup pomegranate arils
  • 1/3 cup vertically sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 144
  • fat 4.7 g
  • satfat 0.7 g
  • sodium 107 mg

How to Make It

  1. Combine jicama, pomegranate arils, onion, and cilantro in a large bowl. Combine lime juice, olive oil, agave nectar, salt, and ground red pepper in a bowl, stirring with a whisk. Add juice mixture to jicama mixture; toss gently to coat.