14Ingredients
190Calories
40Minutes

Ingredients

  • 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
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NutritionView more

190Calories
Sodium9%DV210mg
Fat17%DV11g
Protein6%DV3g
Carbs8%DV25g
Fiber48%DV12g

PER SERVING *

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)

Yummly User
Leslie T. 10 Jun
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.