Jicama & Orange Salad
Author: Chef Kelly Yorke
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
- Peel skin off the jicama and cut the flesh into matchstick shaped sticks.
- Toss all ingredients together.
- Refrigerate until ready to serve.
PER SERVING: 55 Calories; 4g Fat; trace Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.