Jicama Salad Recipe - Cooking Index
Jicama Salad Recipe - Cooking Index
| 4 | Oranges - peeled, sectioned | |
| 1 | Orange - juiced | |
| 2 cups | Jicama - peeled, julienned | |
| 1 | Cucumber - peeled, sliced thin | |
| 2 cups | Cantaloupe - peeled, cubed | |
| 1/2 cup | Red onion - sliced thin rounds | |
| 1/4 cup | Chopped cilantro or parsley | |
| 2 tablespoons | Fresh mint | |
| 1/2 teaspoon | Hot chili powder | |
| 1/4 cup | Lime juice |
Peel and section oranges over a bowl to collect juices. Juice the remaining orange. Place orange sections, jicama, cucumber, melon, onion, cilantro (or parsley) and mint into a large bowl.
Combine the orange juice, lime juice and chili powder. Pour over the jicama mixture. Toss gently, cover and chill. Serve on a lettuce leaf.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: Calories 115; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 10; Protein (grams) 3; Carbohydrate (grams) 25; Dietary Fiber (grams) 8.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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