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Nutrition Facts
Serving Size 228 g
(Approx. 4 Servings)
Amount Per Serving
Calories 90 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 260 mg 11%
Total Carbohydrate 22 g 7%
Dietary Fiber 9 g 36%
Sugars 9 g
Protein 1 g
Vitamin A 4% Iron 6%
Vitamin C 90% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crunchy Watercress Jicama Salad

Prep Time
25 minutes
Cook Time
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 watercress
1 jicama
6 red radishes, washed
1/2 red onion
2 jalapeño pepper
1/4 cup(s) cilantro, chopped, loosely packed
1/4 cup(s) lime, juiced
1/2 Tbsp H-E-B Organics Apple Cider Vinegar Unpasteurized
1 1/2 Tbsp H-E-B Cane Sugar
1/2 Tsp H-E-B Kosher Salt
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Wash watercress and pat dry with a clean towel or paper towels. Remove large stems and discard.
Peel jicama and cut into 1/4 inch thick slices.
Stack slices and cut into 1/4 inch wide strips. Cut strips into 2 inch sticks.
Cut radishes into 1/8 inch thick sticks using the same method.
Cut red onion in half and slice as thinly as possible, about 1/8 inch thick. Seed jalapeño and slice thinly.
Chop cilantro. Toss watercress, jicama, radishes, onion, jalapeño and cilantro in a medium bowl. Cover and refrigerate until ready to serve (24 hours).
To make dressing, squeeze limes and whisk juice with vinegar, sugar and salt.
Drizzle over salad just before serving and toss to coat thoroughly.



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