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

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

large jicama, cut into strips (1)

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 (1/2)

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

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

lime juice (1/3 c (80 mL))

cayenne pepper (pinch)

paprika (pinch)

iodized salt (to taste)

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.