Jicama and Sweet Lemon Salad
This crisp and refreshing salad is ideal for dining outdoors in the summer sun. Canola oil helps the flavors meld.
- 1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
- 1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
- 1 cup diced fresh pineapple 250 mL
- 2 Tbsp chopped fresh cilantro leaves 30 mL
- 1/4 cup finely chopped red onion 60 mL
- 1 tsp lemon zest 5 mL
- 3 Tbsp fresh lemon juice 45 mL
- 2 Tbsp pourable sugar substitute 30 mL
- 2 Tbsp canola oil 30 mL
- 2 tsp grated fresh ginger 10 mL
- 1/8 tsp dried red pepper flakes 0.5 mL
- 1. In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended. Let stand 15 minutes before serving.
- Tips: Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.
1/2 cup (125 mL)
|Gras saturés||0.3 g|
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