Photo: Anna Pelzer
Jicama Arugula Herb Salad with Lime Vinaigrette
10 ingredients
10 min
5
openrecipes
A fresh raw jicama salad tossed with fresh herbs, arugula, lettuce and a lime vinaigrette makes for a refreshing and easy summer side dish!
Estimated Nutrition (whole recipe, rough)
238
Calories
4g
Protein
14g
Fat
28g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Jicama, Peeled, Cut Into Matchsticks
- 1 teaspoon Salt
- 2 whole Limes, Juice And Zest
- 1 whole Yellow Pepper, Stem And Seeds Removed Then Sliced
- ½ cups Red Onion, Sliced
- 1 cup Chopped Arugula
- 1 cup Chopped Lettuce Of Choice
- ¼ cups Fresh Chopped Parsley Or Cilantro
- 1 teaspoon Pepper
- 3 Tablespoons Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes