Carrot, Jicama, and Orange Salad
Jazz up your “Taco Tuesday” with this crisp and refreshing salad.
Recipe adapted from foodhero.org.
Jicamas are root vegetables that are juicy, crunchy, and full of fiber and vitamin C. They have a brown skin like a potato and can be found in the produce section at the grocery store. This crisp salad makes a perfect side dish to go with tacos or burritos and a glass of milk. If you’re feeling adventurous, try adding spices like cinnamon, cumin, mint, or cilantro.
• 1 small jicama, peeled and cut into small pieces
• 2 carrots, peeled and coarsely grated
• 2 small oranges, peeled and cut into small pieces
• 2 teaspoons vegetable oil
• 2 tablespoons orange juice
• 1 tablespoon honey
• 2 teaspoons lime juice
• A pinch of salt (optional)
1. In a medium bowl, mix jicama, carrots, and oranges.
2. In a small bowl, combine oil, orange juice, honey, lime juice, and salt to taste. Mix well.
3. Pour over the salad and stir lightly.
4. Serve immediately.
5. Refrigerate leftovers within 2 hours.
Note: Honey is not recommended for children under 1 year old.
Serving size = ½ cup. Per serving: 60 calories, 1.5 g total fat, 0 g saturated fat, 11 g carbohydrates, 1 g protein, 3 g fiber, 103 mg sodium, 180 mg potassium, 11 mg magnesium, 22 mg calcium