Lexi's Clean Kitchen · by Lexi
Jicama Kale Salad with Orange Lime Vinaigrette
NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 16%
CARBS 80G56% OF CAL
29G FIBER12G OTHER38G TOTAL SUGAR
FAT 29G45% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful no-cook salad of shredded kale, jicama, mango, and avocado with an orange-lime dressing. Fresh, crisp, and naturally vegan.
sidesaladdairy freegluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 6 cups kale (chopped)
- 1 jicama (julienned or cut into match sticks)
- 1 red bell pepper (julienned or cut into match sticks)
- 2 carrots (julienned or cut into matchsticks)
- 1 avocado (cubed)
- 1 mango (cut into matchsticks)
- 1/4 cup fresh cilantro (chopped)
- 2 oranges (juiced)
- 1 lime (juiced)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
- 1 tablespoon fresh chopped cilantro
At a glance
PER SERVING · TIME 15M
CAL 29%·PRO 16%
CARBS 80G56% OF CAL
29G FIBER12G OTHER38G TOTAL SUGAR
FAT 29G45% OF CAL
4G SAT24G 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
- 110mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1677mg
- Calcium
- 329mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 110MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.