Tuesday, August 7, 2007

Jicama, Cucumber, and Citrus Salad

  • 1 medium jicama (about 1 pound), peeled and cut into 1/4-inch matchsticks (makes about 3 cups)
  • 1/2 English (seedless) cucumber, cut into 1/4-inch-thick matchsticks
  • 6 radishes, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons orange juice
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt

In a large bowl, combine jicama, cucumber, radishes, onion, and cilantro. Toss to combine.

In a small bowl whisk together orange juice, lime juice, olive oil, and salt. Pour over jicama mixture and toss. Serve immediately or cover with plastic and refrigerate up to 2 days.

per serving: 79 calories, 2 g fat, 13 g carbs (7 g net carbs), 6 g protein, 6 g fiber

from Shape Magazine

Yield: 4 servings

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