Jicama Salad with Lime and Cucumber

Jicama Salad with Lime and Cucumber
Contributor
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
5
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.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
2mg
0%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
2mg
0%
Water
7g
0%

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.