Jicama Salad with Lime Cilantro Dressing
- Yield: 4 servings
- Prep: 10 mins
- Cook: 0 mins
If you can't find watercress, you can use spinach or arugula.
Ingredients
- Dressing:
- 3/4cup vegetable oil
- 1/3cup fresh lime juice
- 1/2teaspoon grated lime zest
- 1/2cup chopped cilantro
- 1-- jalapeño pepper, chopped
- 1/2teaspoon salt
- Salad:
- 1-- jícama (about 1 pound), peeled and cut into sticks
- 1bunch watercress, large lower stems broken off (about 2 cups)
- 4-- romaine leaves, cut crosswise in 1/4-inch slices
- 1-- mango, cut into cubes
- 4ounces queso blanco or feta cheese, crumbled
Instructions
- Combine all dressing ingredients in a blender; cover and process until smooth.
- In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You'’ll have some dressing left.)
Adapted from Mexican Everyday, by Rick Bayless.
Nutritional Info *per serving
- Calories 540
- Glycemic Load 5.74
- Fat 47g
- Saturated Fat 7g
- Polyunsaturated Fat 27g
- Monounsaturated Fat 11g
- Cholesterol 25mg
- Sodium 620mg
- Potassium 440mg
- Carbohydrate 27g
- Fiber 8g
- Sugars 15g
- Protein 6g
- Trans Fat 1g
- Vitamin A 70%
- Vitamin C 110%
- Calcium 20%
- Iron 8%
