Jicama and Sweet Lemon Salad
This crisp and refreshing salad is ideal for dining outdoors in the summer sun. Canola oil helps the flavors meld.
8
servings60
kcal1/2
cup (125 mL)Ingredients
1 1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
1/2 1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
1 cup 250 ml diced fresh pineapple
2 tbsp 30 ml chopped fresh cilantro leaves
1/4 cup 60 ml finely chopped red onion
1 tsp 5 ml lemon zest
3 tbsp 45 ml fresh lemon juice
2 tbsp 30 ml pourable sugar substitute
2 tbsp 30 ml canola oil
2 tsp 10 ml grated fresh ginger
1/2 tsp 0.5 ml dried red pepper flakes
Directions
- In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended. Let stand 15 minutes before serving.
Notes
- Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.
Nutrition Facts
8 servings per recipe
- Amount Per ServingCalories60
- % Daily Value *
- Total Fat
3.5g
4%
- Saturated Fat 0.3g 0%
- Cholesterol 0mg 0%
- Sodium 0mg 0%
- Total Carbohydrate
7g
3%
- Dietary Fiber 2g 8%
- Protein 0g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
