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Jicama Salad
Source: dLife

Crispy jicama tossed with zucchini and orange.

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

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 82.8
Total Carbs 15.4 g
Dietary Fiber 6.5 g
Sugars 6.3 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 1.6 g
Potassium 205.0 mg
Protein 1.3 g
Sodium 23.6 mg
Dietary Exchanges
1/2 Fat , 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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0 1/2 each  large jicama
0 1/2 each  medium zucchini
1 each  medium oranges
2 piece  red onion slices
1 pinch  salt
1 pinch  black pepper
6 piece  fresh romaine leaves
Cilantro-Lime Dressing

2 tbsp  fresh lime juice
1 tbsp  orange juice
1 tbsp  vegetable oil
2 tbsp  fresh cilantro
2 tsp  sugar
  1. Whisk together all dressing ingredients and chill until ready to use.
  2. Slice jicama into matchstick size pieces. Mix jicama with zucchini, orange, and onion.
  3. Drizzle dressing over salad and sprinkle with salt and pepper.
  4. Place lettuce leaves on serving platter. Place salad on top of lettuce. Serve.

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