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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Short Title: Pepita (Jicama) Salad
Long Title:
Prep Time: mins.
Cook Time: mins.
Servings: 6(1 Cup Per Serving)
Just south of the Texan border jicama is prized for its sweet taste and delicate crunch. Teamed up with the seasoning in this recipe, it makes an out-of-the ordinary salad.
1 tablespoon extra-virgin olive oil
½ cup lime juice
3 tablespoons granulated sugar
¼ to ½ teaspoon cayenne pepper
½ teaspoon salt
1 medium-size jicama, peeled
1 medium-size red bell pepper, minced
 ½ cup minced fresh parsley
  1. Combine the oil, lime juice, sugar, cayenne, and salt in a large bowl; stir. Set aside.
  2. Chop the jicama and add to the juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
  3. Let stand at room temperature for 30 minutes before serving. Alternatively, make a day ahead and store, covered tightly, in the refrigerator.
Cooking Tip:
Variation: Peel the jicama and cut into 2-inch-long thin strips. Marinate in a combination of the remaining ingredients (except the red bell pepper). Serve as an appetizer.
Nutritional Information:
Submitted By:
Do not use
Nutrition Facts
Serving Size: 1 Cup
Amount Per Serving
Calories: 100
  Cals. from fat:
Total Fat: 2.5g %
  Saturated fat: 0g %
 Trans fat: g %
Cholesterol: 0mg %
Sodium: 200mg %
Potassium: mg %
Total Carbohydrate: 19g %
  Dietary Fiber: 6g %
  Sugars: g %
Protein: 1g %
Vitamin A:
Vitamin C: