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Jicama, Cucumber, and Pineapple Salsa
Source: dLife

A platter of jicama, cucumbers, and pineapples, topped with cayenne and ancho chile salt.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 42.1
Total Carbs 10.6 g
Dietary Fiber 3.0 g
Sugars 5.5 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 112.9 mg
Protein 0.9 g
Sodium 14.1 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  sliced jicama
1 each  medium cucumber
1 lb  Pineapple, slices, 3" x 3/4", fresh
1 each  medium limes
0 1/2 tsp  ground cayenne (red pepper)
0 1/2 tsp  paprika
1 pinch  salt
  1. Slice jicama, cucumber, and pineapple into matchsticks size pieces, about 2 inches long and 1/2 inch thick. Place on a serving platter and season with lime juice.
  2. Combine cayenne, paprika, and salt. Season the vegetables and fruit with half the salt mixture. Serve lime wedges and the rest of the salt on the side.

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