Jicama Salad

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
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."

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

May 1999