Description
A refreshing salad combining jicama with vibrant vegetables, perfect for summer picnics and barbecues.
Ingredients
Scale
- 1 large jicama, peeled and julienned
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
Instructions
- Combine jicama, carrots, bell pepper, and cilantro in a large bowl.
- Whisk together lime juice, olive oil, honey, salt, and pepper in a separate small bowl.
- Pour the dressing over the veggie mixture.
- Toss until well coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For those managing sugar intake, consider using stevia or monk fruit as natural substitutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg