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Jicama Rice Salad - Roasted Tomato - Garlic Scape Pesto
ALLEN CAMP BELL18Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 cherry tomatoes (ripe on vine)
- 1 tsp. coconut oil
- 3 cups jicama (peeled and diced)
- 1 cup sliced cucumber
- 4 Tbsp. garlic scape pesto
- 2 Tbsp. lemon juice
- 2 cups bok choy (sliced)
- 1/4 cup toasted pumpkin seeds
- 1 pinch chili flakes
- salt
- pepper
- 1 1/2 cups spinach
- 1/2 cup garlic scapes (chopped)
- 2 Tbsp. lemon juice
- 1/4 cup extra-virgin olive oil
- 1 pinch chili flakes
- salt
- pepper
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium580mg17% |
| Protein6g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C90% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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