NUTRITION FACTS
Serving Size = 1 cup (151g); Servings per container = 4; calories 80; total fat 4g (6%); saturated fat 0.5g (3%); cholesterol 0g (0%); sodium 80mg (3%); total carbohydrate 11g (4%); dietary fiber 4g (16%); sugars 5g; proteins 1g.

Fruit “Ceviche”

4 servings / 1 serving = 1 cup

Fruit “Ceviche”

4 servings / 1 serving = 1 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 ½ cup peeled and sliced jicama sticks
  • ½ English cucumber
  • ¾ cup melon chunks
  • ½ large avocado, peeled and sliced into chunks
  • juice of ½ lime
  • juice from ¼ orange
  • 1 teaspoon extra-virgin olive oil
  • guajillo chile powder, to taste
  • dash of salt

 

DIRECTIONS

  1. Slice the jicama into batonnets.  Measure out 1 ½ cups and add to a salad bowl.
  2. Slice the cucumber in half, then slice one half lengthwise.  Scoop out the seeds with a spoon and then slice the cucumber into half-moons.  Add to the bowl with jicama.
  3. Slice the melon and avocado into bite-sized chunks.  Add to the jicama.
  4. Squeeze some lime and orange juice over the salad ingredients.  Drizzle the extra-virgin olive oil over the mixture and stir gently.
  5. Season with salt and guajillo powder.
NUTRITION FACTS
Serving Size = 1 cup (151g); Servings per container = 4; calories 80; total fat 4g (6%); saturated fat 0.5g (3%); cholesterol 0g (0%); sodium 80mg (3%); total carbohydrate 11g (4%); dietary fiber 4g (16%); sugars 5g; proteins 1g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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