Mexican jicama and avocado salad
Chatelaine Basics: How to segment an orange
Mexican jicama and avocado salad Chatelaine Basics: How to segment an orange
  • prep: 35 min
  • cook: 0 hr
  • total: 35 min
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  • servings:
  • Ingredients

    • 1 orange
    • 3 tbsp canola oil
    • 2 tsp lime zest
    • 3 tbsp lime juice
    • 2 tsp Dijon mustard
    • 2 tsp honey
    • 1/2 tsp chili powder
    • 1/2 tsp salt
    • 500 g jicama, peeled, quartered and thinly sliced
    • 1 bunch radishes, thinly sliced
    • 1 avocado, cubed
    • 1/2 cup crumbled feta
    • 1/3 cup toasted pepitas
    • 1/4 cup diced onions
    • 2 tbsp mint

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 326 % Daily Value *
    • Total Fat: 20 g 31.01%
    • Saturated Fat: 4 g 19.41%
    • Trans Fat: 0 g %
    • Cholesterol: 10 mg 3.33%
    • Sodium: 777 mg 32.36%
    • Calcium: 111 mg 11.14%
    • Potassium: 304 mg 8.7%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 9 g 34.17%
    • Sugar: 11 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 13.16%
    • Vitamin C 92.18%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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