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.
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.
Transfer the orange segments to the jicama mixture.
Squeeze enough juice from the membranes into a bowl, to make 1/4 cup.
Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette.
Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.