Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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."

Recipe by Cooking Light May 1999

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Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

70 calories; calories from fat 4%; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 1.6g; carbohydrates 17g; fiber 4.2g; iron 0.6mg; sodium 156mg; calcium 45mg.
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