Jicama provides crunch and a wholesome quantity of fiber to summery mango salad

Jicama provides crunch and a wholesome quantity of fiber to summery mango salad
Jicama provides crunch and a wholesome quantity of fiber to summery mango salad

Jicama-Mango Salad with Spicy Lime French dressing is prepared in 20 minutes.

When you’ve by no means tried jicama (pronounced HEE-kah-ma), let me introduce you to this low-calorie root vegetable. It is terrific in immediately’s Jicama Mango Salad.

Jicama appears to be like like a big, spherical potato with brown pores and skin. The pores and skin must be peeled away as it’s inedible. The within is white and has been in comparison with a cross between an apple and a turnip.

It may be eaten uncooked (add it to a veggie tray together with your favourite dip or wrap it in a spring roll) or cooked (use it in a stir fry or roast it within the oven).

It is often known as “yam bean,” Mexican turnip” and “Chinese language potato.”

Jicama grows principally in Mexico and Central America however can be present in Indonesia, China and west Africa. It’s usually a winter crop and is accessible from November by way of spring. One cup of jicama has simply 49 energy however supplies 6 grams of fiber and 43% of the Day by day Worth of Vitamin C. It additionally incorporates small quantities of folate, iron, potassium and manganese.

Search for it within the produce part of most grocery shops.

Jicama has a delicate, barely candy taste and satisfying crunch, It pairs effectively with candy mango, citrus fruits like oranges or limes and even a bit spicy warmth. This recipe combines these flavors and textures, together with sliced almonds and cilantro.

Bethany Thayer is a registered dietitian nutritionist with Henry Ford Well being. For extra recipes and well being data, go to henryford.com/weblog. For questions on immediately’s recipe, electronic mail [email protected].

Jicama-Mango Salad with Spicy Lime French dressing

Serves: 4 / Prep time:  20 minutes  / Complete time: 20 minutes

1 jicama, peeled and julienned

2 mangoes, peeled and julienned

2 oranges, peeled and chopped

Zest of 1 lime

Juice of two limes (roughly ¼ cup juice)

2 tablespoons olive oil

⅛ teaspoon cayenne pepper

¼ teaspoon salt

¼ teaspoon black pepper

3 tablespoons sliced almonds

4 teaspoons recent cilantro, chopped

Place the jicama, mango and oranges in a big bowl. In a small bowl, whisk collectively the lime zest, lime juice, olive oil, cayenne, salt and pepper. Drizzle the dressing over the salad and toss to ensure all the pieces is evenly coated. Sprinkle sliced almonds and cilantro on high.

Prepare dinner’s notice: The mango is less complicated to julienne when it’s not totally ripe.

From Henry Ford LiveWell.

319 energy (29% from fats), 10 grams fats (1 gram sat. fats), 56 grams carbohydrates, 4 grams protein, 160 mg sodium, 0 mg ldl cholesterol, 87 mg calcium,  18 grams fiber. Meals exchanges:  3 fruit, 2 vegetable, 2 fats. 

This text initially appeared on Detroit Free Press: Jicama provides crunch, fiber to summery mango salad