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Prep 15min
Total2hr15min
Ingredients6
Servings6
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Ingredients
2
cups cubed peeled jicama
2
large blood or navel oranges, peeled, sliced and halved
1/2
cup orange juice
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
1
avocado, pitted, peeled and cubed
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Steps
1
In large nonmetal bowl, combine all ingredients except avocado; mix well. Cover; refrigerate 2 to 3 hours before serving.
2
Just before serving, add avocado; toss gently. Serve with slotted spoon.
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Jicama, also called Mexican potato, is popular in Mexican cooking. The large bulbous root is covered with a thin tan skin. Inside the white jicama flesh is like a cross between an apple, a potato and a water chestnut. Raw jicama is sweet, juicy and crisp – perfect in salads.
Blood oranges have a mottled orange-and-red peel and a deep-red or white-and-red-streaked flesh that tastes both sweet and tart.
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Nutrition Facts
Serving Size:2/3 Cup
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
15g
5%
Dietary Fiber
5g
20%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
90%
90%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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