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Jicama with Oranges Salad


  • Yield: 2 cups 1x

Ingredients

Scale
  • 2 cups jicama (peeled, sliced julienne) (about 1/2 medium jicama)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tsp olive oil
  • 1 ea fresh squeezed lime juice (OMIT if using Tajín)
  • 1 large naval orange (peeled, quartered, and sliced)
  • 1/4 tsp nutmeg (fresh ground)
  • 1 tsp agave or honey
  • 1/4 tsp salt
  • 1/4 tsp Tajîn seasoning

Instructions

  1. Mix all ingredients except garnish in a medium bowl.
  2. Refrigerate for at least an hour.
  3. Stir well before serving and adjust the seasoning if necessary.
  4. Top with pomegranate seeds before serving.

Notes

Source:

  • Category: Side Dish

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 62
  • Fat: 1.3 g
  • Carbohydrates: 12.72 g
  • Protein: 0.88 g
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