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Leslie Tamaribuchi: "Easy (if you don’t mind a lot of chopping) and de…" Read More
14Ingredients
40Minutes
190Calories
Ingredients
US|METRIC
- 1 jicama (large, about 1 1/2 pounds, peeled, then julienned or cubed, easiest to work with if you cut the jicama in half first)
- 1/2 red bell pepper (finely diced)
- 1/2 yellow bell pepper (finely diced)
- 1/2 green bell pepper (finely diced)
- 1/2 cup red onion (chopped)
- 1/2 cucumber (a large, seeded, chopped)
- 1 orange peel (navel, cut away, sliced crosswise, then each round quartered)
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- 1 pinch cayenne
- 1 pinch paprika
- salt
- 1/2 avocado (chopped)
- 2 tablespoons olive oil
NutritionView More
190Calories
Sodium9% DV210mg
Fat17% DV11g
Protein6% DV3g
Carbs8% DV25g
Fiber48% DV12g
| Calories190Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium580mg17% |
| Protein3g6% |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber12g48% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Leslie Tamaribuchi 10 Jun 2018
★★★★★
Easy (if you don’t mind a lot of chopping) and delicious, ended up making way more salad than intended, even using a relatively small jicama. Next time i might add jalapeño.