Maricruz Avalos Flores · by Maricruz Avalos Flores
Ensalada de Jícama
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 6%
CARBS 32G56% OF CAL
16G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 11G41% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy Mexican jícama salad with carrots, cucumber, and green onions, dressed with lime juice and chili powder. Refreshing and zesty.
sidemexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large jícama
- 3 spring onions (sliced)
- 1 large carrot (cut into julienne sticks)
- 1 small cucumber (cut into thick sticks)
- 1 lime (juice)
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 3 tablespoons orange juice
- 1 teaspoon Tajín powder (or chili powder)
- ¼ teaspoon ground pepper
- ½ teaspoon salt (or more, to taste)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 6%
CARBS 32G56% OF CAL
16G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 11G41% OF CAL
1G SAT9G 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
- 496mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.