Jicama Salad with Lime and Cucumber

Contributor
Jicama Salad with Lime and Cucumber
Whole Foods Market

A nice change from the standard green salad, this crunchy jicama side dish incorporates chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect compliment to fresh grilled fish or a plate of black beans and rice.

4
Servings
74
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons lime juice
  • 1/8 Teaspoon chile powder
  • 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
  • 1 medium jicama, peeled and cut into 1/2-inch cubes
  • 1 Pinch of cayenne pepper
  • 1/2 Teaspoon salt

Directions

Put lime juice, chile powder, cucumbers, jicama, cayenne, and salt into a large bowl and toss well. Cover and refrigerate for at least 1 hour before serving.

Jicama Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Jicama Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.

Nutritional Facts

Total Fat
0.3g
0.4%
Sugar
4g
N/A
Protein
2g
3%
Carbs
17g
6%
Vitamin A
8µg
1%
Vitamin B6
0.1mg
5%
Vitamin C
37mg
62%
Vitamin E
0.9mg
4.3%
Vitamin K
11µg
13%
Calcium
31mg
3%
Fiber
8g
34%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
1mg
7%
Magnesium
28mg
7%
Niacin (B3)
0.4mg
2.1%
Phosphorus
46mg
7%
Polyunsaturated
0.1g
N/A
Potassium
348mg
10%
Sodium
301mg
13%
Zinc
0.4mg
2.6%

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