Name: Jicama Salad
Yield: 4
Ingredients: 1 large jicama, cut into strips; 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 1/2 green bell pepper, finely diced; 1/2 red onion, finely diced; 1/2 cucumber, finely diced; 2 navel oranges, peeled and cut into bite-size pieces; 1/2 c (1 bunch) fresh cilantro, chopped; 1/3 c (80 mL) lime juice; pinch cayenne pepper; pinch paprika; to taste iodized salt

This salad comes together quickly for an easy lunch option! Serve over quinoa, farro, or another hearty whole grain.

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

171 Calories · 3.6 g Protein · 17.6 g Fiber
Lunch
Gluten-free · Nut-free

Optionally serve with quinoa for gluten-free option.

Ingredients

Makes 4 Servings

1 large jicama, cut into strips

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1/2 green bell pepper, finely diced

1/2 red onion, finely diced

1/2 cucumber, finely diced

2 navel oranges, peeled and cut into bite-size pieces

1/2 c (1 bunch) fresh cilantro, chopped

1/3 c (80 mL) lime juice

pinch cayenne pepper

pinch paprika

to taste iodized salt

Directions

In a large bowl, toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro.
Pour lime juice over mixture and sprinkle with a pinch of cayenne pepper and paprika.
Pour lime juice over mixture and sprinkle with a pinch of cayenne pepper and paprika.
Season with salt to taste and let salad marinate for 30 minutes before serving.