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Watermelon, Cucumber & Jicama Salad with Coconut Lime Dressing (Paleo & Vegan)
THE RISING SPOON13Ingredients
25Minutes
140Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 cups watermelon (cubed, seeds removed)
- 2 cups jicama (peeled & cubed, root, it's easier to eat jicama if you make the cubes smaller since its very crunchy)
- 1/2 English cucumber (an organic, quartered and sliced, about 1 cup)
- 1/2 cup blueberries (fresh organic, *, frozen works but will dye the salad as it thaws)
- 1 Tbsp. chopped fresh mint (finely)
- sea salt (Sprinkle of, or pink salt)
- 1/2 cup full fat coconut milk (canned or homemade)
- 1 Tbsp. lime zest (from about 2 limes)
- 2 Tbsp. fresh lime juice (from 1 1/2 to 2 limes)
- 1 Tbsp. maple syrup (real)
- lime wedges
- lime zest
- mint
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium370mg11% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars15g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* 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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