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Jicama-Orange Salad

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Jicama-Orange Salad
  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 6
  • Servings 6
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Looking for a combination of vegetable & fruit salad? Then check out this sweet and tart jicama-orange salad recipe – perfect for a side dish.
Updated Jul 30, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition Information

110 Calories, 5g Total Fat, 2g Protein, 15g Total Carbohydrate, 8g Sugars

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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