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Jicama Salad

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Yield 8 servings (serving size: 1 cup)
This Jicama salad recipe is a quick and easy summer side. One online reviewer says, "I thought this was a great salad, very authentic! It had wonderful summer flavors."

Ingredients

  • 4 oranges
  • 2 cups (1/2-inch) julienne-cut peeled jicama
  • 1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
  • 2 cups cubed peeled cantaloupe
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot chili powder

Nutrition Information

  • calories 70
  • caloriesfromfat 4 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 17 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 156 mg
  • calcium 45 mg

How to Make It

  1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.

  2. Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.