Jicama, Bell Pepper, and Citrus Salad
Recipe: #613
October 16, 2011
Categories: Side Dishes, Orange, Onions, Peppers, Mexican, Brunch, Cinco de Mayo, July 4th, Heart Healthy, Low Calorie, Low Carbohydrate Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Lime, more
"From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad. The 30 minutes of "cook time" is the time for chilling. "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (146 g)
- Calories 183.5
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 6.5 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 1.1 g
- Sugars - 1.7 g
- Protein - 2 g
- Calcium - 27.1 mg
- Iron - 1.2 mg
- Vitamin C - 45.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
Step 2
Pour lime juice over top.
Step 3
Sprinkle with cayenne and paprika. Add salt to taste.
Step 4
Let sit 1/2 hour before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose jicama that is firm and free of wrinkles or blemishes.
- For the bell peppers, choose ones that are brightly colored and firm.
- Replace the red onion with shallots - Shallots have a milder and sweeter flavor than red onions, so this substitution will give the salad a more subtle flavor without losing any of the complexity.
- Replace the cucumber with zucchini - Zucchini is more nutrient-dense than cucumbers and will add a slightly crunchier texture to the salad.
Tropical Fruit Salad Replace the oranges with 1/2 cup of diced mango, 1/2 cup of diced pineapple, and 1/2 cup of diced papaya. Replace the cilantro with mint and the lime juice with pineapple juice. Add 1/4 cup of shredded coconut and 1/4 cup of chopped macadamia nuts.
Tropical Fruit Salad with Coconut and Macadamia Nuts Replace the oranges with 1/2 cup of diced mango, 1/2 cup of diced pineapple, and 1/2 cup of diced kiwi. Replace the cilantro with basil and the lime juice with orange juice. Add 1/4 cup of shredded coconut and 1/4 cup of chopped macadamia nuts.
Grilled Fish Tacos: Grilled fish tacos are a great accompaniment to this salad. The light, flaky fish pairs perfectly with the crunchy jicama and bell peppers, and the fresh citrus flavor ties it all together. Plus, it's an easy and delicious way to add some protein to the meal!
Grilled Corn and Avocado Salad: This grilled corn and avocado salad is the perfect complement to the grilled fish tacos. The sweetness of the corn and the creamy texture of the avocado pair nicely with the light and flaky fish. Plus, it adds a bit of color and texture to the dish, making it even more appetizing!
FAQ
Q: How do I prepare the jicama for the salad?
A: Peel the jicama and cube it into small pieces before adding it to the salad.
Q: What type of dressing should I use for the salad?
A: You can use any type of dressing you like, from a simple vinaigrette to a creamy ranch dressing. Choose whichever dressing you prefer.
1 Reviews
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Fun facts:
Fun Fact 1:Jicama is a popular ingredient in Mexican cuisine and is often served with lime juice, chili powder and salt as a snack. It is also known as the Mexican turnip and is believed to have originated in Mexico.
Fun Fact 2:This salad is said to have been made famous by the Mexican singer, Juan Gabriel, who served it to his guests when he hosted parties at his home in Los Angeles.