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Leslie Tamaribuchi: "Easy (if you don’t mind a lot of chopping) and de…" Read More
14Ingredients
15Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 jicama (large, about 1 1/2 pounds, peeled, then julienned or cubed, easiest to work with if you cut the jicama in half first)
- 1/2 red bell pepper (finely diced)
- 1/2 yellow bell pepper (finely diced)
- 1/2 green bell pepper (finely diced)
- 1/2 cup red onion (chopped)
- 1/2 cucumber (a large, seeded, chopped)
- 1 navel orange (peel cut away, sliced crosswise, then each round quartered)
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- pinches cayenne
- pinches paprika
- salt
- 1/2 avocado (chopped, Optional)
- 2 Tbsp. extra-virgin olive oil (Optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium740mg21% |
| Protein4g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber14g56% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C210% |
| Calcium8% |
| Iron15% |
* 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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Reviews(2)
Leslie Tamaribuchi 6 years ago
Easy (if you don’t mind a lot of chopping) and delicious, ended up making way more salad than intended, even using a relatively small jicama. Next time i might add jalapeño.