Jicama & Orange Salad

Jicama & Orange Salad
Serves: 32 oz. (sixteen 2 oz. servings)
Citrus is high in Vitamin-C which helps reduce the cortisol response and blood pressure. Cortisol is a stress connected hormone that when allowed to get too high for too long will lead to weight gain, compromised immunity and increased risk of being in a chronic state of disease. Jicama is a taproot vegetable with a sweet crisp flavor and texture that is grown in semitropical and tropic parts of the world. Jicama offers a good source of soluble fiber, antioxidants and vitamin-C. And cilantro is a tasty herb that can help reduce inflammation that occurs when the body is under stress.
  • 16 oz. Jicama, peeled, cut into julienne (matchstick shapes)
  • 16 oz. Orange Supremes (sections without the membrane)
  • ½ cup Cilantro leaves, coarsely chopped
  • 2 oz. Olive oil
  • 1 oz. Lime juice
  1. Peel skin off the jicama and cut the flesh into matchstick shaped sticks.
  2. Toss all ingredients together.
  3. Refrigerate until ready to serve.
PER SERVING: 55 Calories; 4g Fat; trace Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.


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