Ensalada de Jícama

Ensalada de Jícama is a refreshing Mexican salad that combines the crunchy texture of jícama with vibrant vegetables and a zesty lime dressing. This vegan dish is perfect for warm weather and offers a delightful mix of flavors and nutrients.

Ingredients

• Jícama - 200 grams, peeled and julienned
• Cucumber - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red bell pepper - 50 grams, diced
• Fresh cilantro - 15 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - 1/8 teaspoon
• Avocado - 1/2, diced

Steps

1. In a large mixing bowl, combine the julienned jícama, diced cucumber, halved cherry tomatoes, and diced red bell pepper.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad mixture and toss gently to combine until all the vegetables are coated.
4. Add the chopped cilantro and diced avocado to the salad and toss lightly again.
5. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and antioxidants, supporting overall well-being.

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