Pepita (Jicama) Salad
by Angela Kirke, RD CPT LD
Servings: 6 (1 Cup Per Serving)
| Nutrition Facts |
| Serving Size 1 Cup |
| | | | |
| Amount per serving |
| Calories 100 | |
| % Daily Value* |
| Total Fat 2.5g | |
| | Saturated Fat 0g | |
| Cholesterol 0mg | |
| Sodium 200mg | |
| Total Carbohydrate 19g | |
| | Dietary Fiber 6g | |
| Protein 1g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
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.
Ingredients
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
Directions
- Combine the oil, lime juice, sugar, cayenne, and salt in a large bowl; stir. Set aside.
- Chop the jicama and add to the juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
- 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.