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Recipe: JicamaLime Salad

I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious

Jicama-Lime Salad Ingredients

  • 2 cups water

  • 1 cup quinoa, rinsed and drained

  • teaspoon salt

  • 1 large jicama, peeled and diced

  • 1 cup sweetened shredded coconut

  • 1 cup diced pineapple

  • cup golden raisins

  • cup diced sweet onion

  • 2 limes, zested and juiced

  • cup chopped fresh cilantro

  • jalapeno pepper, chopped

  • salt and ground black pepper to taste

How to Make Jicama-Lime Salad

  1. Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.

  2. Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.

  3. Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.

  4. Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

Jicama-Lime Salad Nutritions

  • Calories: 324.5 calories

  • Carbohydrate: 65.3 g

  • Cholesterol:

  • Fat: 5.5 g

  • Fiber: 14.7 g

  • Protein: 7 g

  • SaturatedFat: 3.5 g

  • ServingSize:

  • Sodium: 148.5 mg

  • Sugar: 24.2 g

  • TransFat:

  • UnsaturatedFat:

Source: JicamaLime Salad

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