Papaya, Jicama, and Avocado Salad

8 Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
- 1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
- 1 haas avocado (about 12 ounces), ripe, but firm
- 1/4 cup cilantro leaves, coarsely chopped
Preparation
Instructions on Martha Stewart
Nutrition
249
12%
daily value
4 servings
Fat
25% 16Saturated
12% 2Trans
- 0Monounsaturated
- 11Polyunsaturated
- 2Carbs
9% 27Carbs (net)
- 16Fiber
45% 11Sugars
- 11Sugars, added
- 0Protein
5% 3Cholesterol
- 0Sodium
25% 599Calcium
4% 45Magnesium
13% 55Potassium
14% 678Iron
7% 1Zinc
6% 1Phosphorus
9% 65Vitamin A
7% 59Vitamin C
107% 96Thiamin (B1)
8% 0Riboflavin (B2)
11% 0Niacin (B3)
11% 2Vitamin B6
19% 0Folate equivalent (total)
26% 105Folate (food)
- 105Folic acid
- 0Vitamin B12
- 0Vitamin D
- 0Vitamin E
21% 3Vitamin K
20% 24
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