Ingredients for Jicama Rainbow Salad
- 2 cups diced jicama
- Cucumber
- Vidalia Onions
- Yellow Sweet Pepper
- Green Sweet Pepper
- Sweet Red Pepper
- Fresh Lime Juice
- Lime Zest
- Garlic Clove
- Chili Flakes
- Cilantro
- Lite Olive Oil
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How to Make Jicama Rainbow Salad
- Dice 2 cups of jicama into ½-inch pieces. Ensure the jicama is firm, white inside, and has a smooth beige exterior.
- Halve 1 English cucumber (or use 2 baby cucumbers), remove seeds, and dice into ½-inch pieces.
- Finely chop ½ cup red onion.
- Dice 1 red bell pepper and 1 yellow bell pepper into ½-inch pieces.
- In a small bowl, whisk together ¼ cup lime juice, 1 tablespoon lime zest, 2 cloves minced garlic, ½ teaspoon chili powder (or to taste), and gradually whisk in ½ cup olive oil until emulsified.
- In a large bowl, combine the jicama, cucumber, red onion, and bell peppers.
- Pour the dressing over the salad and toss gently to coat.
- Cover and refrigerate for at least 1 hour, or up to 6 hours, to allow the flavors to meld.
- To serve, optionally line a salad bowl with fresh lettuce leaves. Spoon the jicama salad onto the lettuce and serve. Garnish with extra lime wedges if desired. Add cooked shrimp or chicken for extra protein.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
7g
Carbs
6g
