Jicama and Sweet Lemon Salad
- 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)
|Total Fat||3.5 g|
|Saturated Fat||0.3 g|
Sweet and Sour Bean Salad
Traditional bean salad takes on a new flavor and a nutritional boost with edamame and canola oil! The beans add fiber while canola oil adds healthy fats. Canola oil is low in saturated fat, trans fat free and high in monounsaturated fat.
Brussels Sprout, Blueberry and Walnut Slaw
The nutrient-rich ingredients in this delicious slaw make it a smart choice for athletes. Brussels sprouts and blueberries provide vitamins, minerals, fiber and phytonutrients. Walnuts and canola oil are among the top 10 food sources of plant-based omega-3 fat, and may help protect the heart.