Papaya, Jicama, and Avocado Salad

See full recipe on: Martha Stewart

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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

servings

high-fiber, vegan, vegetarian, dairy-free, gluten-free

Fat 

25%

16
                 
Saturated

12%

2
                 
Trans

-

0
                 
Monounsaturated

-

11
                 
Polyunsaturated

-

2
                 
Carbs 

9%

27
                 
Carbs (net)

-

16
                 
Fiber

45%

11
                 
Sugars

-

11
                 
Sugars, added

-

0
                 
Protein

5%

3
                 
Cholesterol

-

0
                 
Sodium

25%

599
                 
Calcium

4%

45
                 
Magnesium

13%

55
                 
Potassium

14%

678
                 
Iron

7%

1
                 
Zinc

6%

1
                 
Phosphorus

9%

65
                 
Vitamin A

7%

59
                 
Vitamin C

107%

96
                 
Thiamin (B1)

8%

0
                 
Riboflavin (B2)

11%

0
                 
Niacin (B3)

11%

2
                 
Vitamin B6

19%

0
                 
Folate equivalent (total)

26%

105
                 
Folate (food)

-

105
                 
Folic acid

-

0
                 
Vitamin B12

-

0
                 
Vitamin D

-

0
                 
Vitamin E

21%

3
                 
Vitamin K

20%

24

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