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

Jicama Salad

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."

Cooking Light MAY 1999

  • Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 17g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 156mg
  • Calcium: 45mg
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Jicama Salad Recipe

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