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Jicama and Citrus Salad
Prep Time:
10 minutes
Cook Time:
0 minutes
4 - 6 servings

2 cup peeled and julienned jicama

2 large oranges, peel and pith removed

1 red bell pepper, cut into thin strips

2 tablespoons chopped fresh cilantro

2 tablespoons brown sugar

1 tablespoon fresh squeezed lemon juice

* watercress or torn romaine lettuce (optional)


Peel jicama; cut into 1/4-inch thick slices. Stack slices and cut into
1/4-inch strips. Chop strips into 2-inch sticks. Set aside in a mediu
m bowl.
Remove peel and white pith from oranges. Hold oranges over bowl to cat
ch juice while cutting sections from between membranes. Add orange sec
tions to jicama. Squeeze orange membranes into bowl for more juice.
Add bell pepper, cilantro, brown sugar and lemon juice. Toss thoroughl
y. Let stand 5 to 10 minutes before serving or chill 30 minutes, if ti
me permits. Serve salad alone or over torn romaine leaves or watercres

Nutritional Information

Calories: 53, Fat Calories: 1, Total Fat: 0g, Saturated Fat: 0g, Chole
sterol: 0mg, Sodium: 4mg, Carbohydrates: 13g, Dietary Fiber: 3g, Prot
ein: 1g, Iron: 3, Calcium: 3, VitaminC: 118%, VitaminA: 27%


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