Vanilla and Bean · by Traci York★ 5.0 (2)
Avocado Jicama Cucumber Salad
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 6%
CARBS 15G32% OF CAL
10G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 15G71% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crunchy jicama and cucumber with creamy avocado, lime, cilantro, and a hint of chili. A refreshing, hydrating summer salad that's both vegan and gluten-free.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 C Cucumber (about two medium, 220g)
- 2 C Jicama (about 1/4 of a small jicama, 190g)
- Fist-full of Cilantro (chopped* (see note))
- 2 Tbs Fresh Lime Juice
- 1/8 tsp Sea Salt
- 1/8 tsp Smoky Paprika
- 1/8 tsp Chili Powder
- 2 Avocados
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 6%
CARBS 15G32% OF CAL
10G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 15G71% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 14mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 31mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.