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