18 Ingredients
  • For the citrus vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup canola oil
  • Salt
  • For the jicama salad:
  • 2 cups peeled and diced jícama
  • 1/2 cup diced red onion
  • 1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled
  • Grated zest of 1/2 lemon
  • 2 ripe avocados, peeled, halved, and pitted
  • 2 teaspoons extra-virgin olive oil, for drizzling
  • 2 tablespoons chopped fresh chives, for garnish
  • 1/4 cup corn nuts, crushed to a powder, for garnish
  • Sprigs of fresh cilantro, for garnish
  • Sea salt
Nutrition
469
23% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

65% 42

Saturated

21% 4

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 10

Carbs

8% 24

Carbs (net)

- 13

Fiber

43% 11

Sugars

- 5

Sugars, added

- 0

Protein

7% 4

Cholesterol

0% 0

Sodium

26% 617

Calcium

3% 32

Magnesium

11% 47

Potassium

15% 716

Iron

6% 1

Zinc

8% 1

Phosphorus

13% 94

Vitamin A

1% 12

Vitamin C

45% 40

Thiamin (B1)

11% 0

Riboflavin (B2)

13% 0

Niacin (B3)

15% 2

Vitamin B6

27% 0

Folate equivalent (total)

25% 100

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

48% 7

Vitamin K

34% 41

Sugar alcohols

- 0

Water

- 193
Comments
 
×