Carrot and Jicama Salad with Cilantro

Preparation:  35 min. Cooking: 0 min. Total: 35 min.
Recipe photo
  • 1 large jicama , peeled then julienned or cubed
  • 2 fresh carrots , julienned
  • 1/2 green bell peppers , finely diced
  • 1/2 Cup red onions, chopped
  • 1/2 large cucumbers , seeded and chopped
  • 1 navel oranges , peeled, sliced cross-wise, each round quartered
  • 1/2 avocadoes , chopped
  • 1/2 Cup fresh cilantro , chopped
  • 2 3/4 Fl Oz lime juice
  • 3/8 pinch cayenne
  • 3/8 pinch paprika
  • 3/8 pinch salt (or to taste)
Toss together the jicama, carrots, bell peppers, red onion, cucumber, orange, avocado, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit a half an hour before serving.
Calories
190 Cal
Fat
3.1 g
Carbs
41 g
Protein
3.8 g
Fiber
18 g
Sugar
12 g
Cholesterol
0 mg
Sodium
75 mg


Nutrients

Fiber     18 g
Fat     3.1 g
Sugar     12 g
Carbs     41 g
Protein     3.8 g
Calories     190 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     1.7 g
Fat, Sat     0.5 g
Fat, Trans     0 g
Fat, Percent     15 %

Vitamins

Vitamin, K     22 mcg     19 %
Vitamin, A     5500 IU     180 %
Vitamin, B12     0 mcg     0 %
Niacin     1.6 mg     9.8 %
Riboflavin     0.2 mg     14 %
Vitamin, C     110 mg     120 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     2.2 mg     14 %
Panto, Acid     1 mg     20 %
Choline     54 mg     9.9 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     80 mcg     8 %
Phosphorus     100 mg     15 %
Magnesium     59 mg     14 %
Copper     0.2 mcg     27 %
Fluoride     2 mcg     50 %
Zinc     0.9 mg     7.8 %
Cholesterol     0 mg     0.3 %
Sodium     75 mg     5 %
Selenium     2.5 mcg     4.5 %
Manganese     0.4 mg     4.9 %
Potassium     840 mg     18 %
Iron     2.3 mg     29 %