NUTRITION FACTS
Serving Size = 1 cup (218g); Servings per container = 2; Calories 110; Total Fat 5g (8%); Saturated Fat .5g (3%); Cholesterol 0mg (0%); Sodium 300mg (13%); Total Carbohydrate 16g (5%); Dietary Fiber 5g (20%); Sugars 7g; Protein  1g (2%).

Jicama, Cucumber and Melon with Chile & Lime

2 servings / 1 serving = 1 cup

Jicama, Cucumber and Melon with Chile & Lime

2 servings / 1 serving = 1 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • ½ cup peeled and slice jicama sticks
  • 1 small cucumber
  • ¼ cup melon chunks
  • ¼ large avocado, peeled and sliced into chunks
  • 1 lime
  • 1 small orange
  • 1 teaspoon extra-virgin olive oil
  • Chile powder
  • Dash of salt

 

DIRECTIONS

  1. Slice the jicama into matchsticks. Measure out ½ cup and add to a salad bowl.
  2. Slice the cucumber into matchsticks, about the same size as the jicama. Slice the melon and avocado into bite-sized chunks. Add to the jicama.
  3. Squeeze some lime and orange juice over the salad ingredients. Stir in extra-virgin olive oil.
  4. Sprinkle with chile powder and salt.

COOKING TIP/SUGGESTION

When using canned foods, always rinse and drain to get rid of any extra sodium, sugar, or other preservatives

NUTRITION FACTS
Serving Size = 1 cup (218g); Servings per container = 2; Calories 110; Total Fat 5g (8%); Saturated Fat .5g (3%); Cholesterol 0mg (0%); Sodium 300mg (13%); Total Carbohydrate 16g (5%); Dietary Fiber 5g (20%); Sugars 7g; Protein  1g (2%).

© 2017 - 2018 Copyright. Goldsbury Foundation.

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