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Jicama And Orange Salad

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes


4 - 6 servings


2  tablespoons  brown sugar

2  tablespoons  fresh lemon juice

2  cups  peeled and julienned jicama

3  oranges, peel and white pith removed

1  yellow bell pepper, seeds removed, cut into thin strips

1  (5 ounce) bag  spring mix lettuce blend


Combine brown sugar and lemon juice in a medium bowl.

Julienne jicama by cutting into 1/8 to 1/4-inch thick slices. Stack the slices and cut into 1/8 to 1/4-inch strips. Chop strips into 2-inch sticks. Place in bowl with lemon and sugar.

Hold peeled orange over same bowl and cut sections from between membranes into bowl. Allow any juice from oranges to fall into bowl and squeeze any remaining juice from membranes before discarding.

Add bell pepper to mixture and toss. Serve over spring mix greens.
Nutritional Information
Calories: 110, Fat Calories: 0, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Carbohydrates: 27g, Dietary Fiber: 6g, Protein: 2g, Iron: 6, Iron: 1mg, Calcium: 8, VitaminC: 170%, VitaminA: 20%
H-E-B Cooking Connection

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