Jicama, Cucumber & Orange Salad
Yield
8 servingsPrep
10 minCook
?Ready
130 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
jicama
and cubed |
|
| 1 | each |
cucumbers
seeded and thickly sliced |
|
| 2 | each |
oranges
and cubed |
|
| 3 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
lime juice
|
|
| 3 | tablespoons |
orange juice
|
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
mint leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
jicama
and cubed |
|
| 1 | each |
cucumbers
seeded and thickly sliced |
|
| 2 | each |
oranges
and cubed |
|
| 3 | each |
scallions, spring or green onions
|
|
| 59 | ml |
lime juice
|
|
| 45 | ml |
orange juice
|
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
mint leaves
chopped |
|
Directions
Combine the jicama, cucumber, oranges and green onions in a glass bowl.
Combine the lime juice, orange juice, chili powder and salt; mix and pour over the salad ingredients.
Sprinkle the mint over the salad, toss and chill for at least 2 hours.
