Minted Citrus-Jícama Salad

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Prep Time
10 Mins
Yield
4 servings (serving size: 1 cup)
January 2001
RECIPE BY Oxmoor House

Ingredients

  • 1 medium jícama, peeled and cut into 1/4-inch strips (2 cups)
  • 1 (26-ounce) jar refrigerated fresh citrus sections in light syrup, drained
  • 1 1/2 tablespoons sugar
  • 3 tablespoons lime juice
  • 2 1/2 tablespoons chopped fresh mint

Nutritional Information

  • Calories 107
  • Fat 0.1g
  • Satfat 0.0g
  • Protein 0.5g
  • Carbohydrate 26.6g
  • Fiber 2.9g
  • Cholesterol 0mg
  • Iron 0.7mg
  • Sodium 18mg
  • Calcium 9mg

How to Make It

Step 1

Combine jícama and citrus sections in a medium bowl; set aside.

Step 2

Combine sugar and lime juice in a small bowl, stirring until sugar dissolves. Pour lime mixture over jícama mixture; sprinkle with chopped mint, and toss gently.

Oxmoor House Healthy Eating Collection

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