Options

Format:
Include:
PRINT
See more
Jicama-Pomegranate Salad

Jicama-Pomegranate Salad

We love the crunch Jicama-Pomegranate Salad delivers with each bite. Jicama-Pomegranate Salad also packs vitamins, minerals, and antioxidants with every serving.

 

Cooking Light OCTOBER 2013

  • Yield: Serves 6 (serving size: 2/3 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Sodium: 107mg
advertisement

Go to full version of

Jicama-Pomegranate Salad recipe

advertisement