Jicama Salad

Name: Jicama Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges beets, trimmed and peeled; 2 larges carrots, peeled and cut into 3-inch lengths; 454 grams jicama (about 1 large), peeled; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps freshly squeezed lime juice (about 2 to 3 limes); 2 larges navel oranges; 2 Tbsps extra-virgin olive oil; 59 milliliters unsalted peanuts, toasted and coarsely chopped

Jicama Salad

You can never have too many side dish recipes, so give Jicama Salad a try. Watching your figure? This gluten free, primal, and vegan recipe has 150 calories, 3g of protein, and 8g of fat per serving. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up navel oranges, peanuts, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.

Ingredients you will need

Carrot

Jicama

Beet

Equipment you will use

Knife

Bowl

Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments.

Ingredients you will need

Orange