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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

  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.
Rate this article:  Average 3 out of 5

About the author:

Angela M Kirke RD CPT LD

Angela Kirke, RD CPT LD

Contributor to "Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.

Topics


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Themes

  • Cook healthy

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    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

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