Jicama is a root veggie that is highly underrated. It's juicy and crunchy, and high in fiber, vitamin C, potassium, folate, and vitamin B6. Don't be intimated by it's coarse peel- it's easy to peel with a sharp paring knife.
Try out this recipe as a healthy side dish to your next Mexican meal!
Jicama Chopped Salad
Serves 6
1 large jicama, peeled and cubed into 1/4" cubes
10 oz shaved or chopped Brussels sprouts
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1 cup fresh (or frozen and defrosted) corn (I used Trader Joe's roasted variety for a little added sweetness)
1 jalapeno, finely chopped
1/4 cup roasted pepitas (pumpkin seeds), if desired
DRESSING
1/2 large avocado
3 limes, zest and juice
1/2 tsp sea salt
1 bunch cilantro, stems and leaves (stems have a ton of flavor)
2 Tbsp red wine vinegar
Combine all salad ingredients in a large bowl and set aside.
Add all dressing ingredients to a food processor or blender and mix well to combine.
Mix dressing into the salad, cover and refrigerate for one hour prior to serving.
Nutrition info per ~1 cup: 71 calories, 4.3 g fat, 2.1 g protein, 11.5 g carbohydrates, 5.1 g fiber
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