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Nutrition Facts
Serving Size 424 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 260
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 600 mg 25%
Total Carbohydrate 40 g 13%
Dietary Fiber 12 g 48%
Sugars 22 g
Protein 3 g
Vitamin A 35% Iron 8%
Vitamin C 170% Calcium 8%
*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.

Spring Citrus Salad

Prep Time
15 minutes
Cook Time
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 medium jicama, cut on a mandoline to shoe strings
4 large large navel orange, sectioned and cut into bite-sized pieces
1 large Texas Rio Star grapefruit, sectioned and cut into bite-sized pieces
1 lime, juiced
1 lemon, juiced
1/2 cup(s) H-E-B Extra Virgin Olive Oil
1 Tsp H-E-B Ground Cumin
1 Tsp H-E-B Iodized Salt
1 Tsp H-E-B Black Pepper
1/4 cup(s) cilantro, coarsely chopped
1 Tbsp Hill Country Fare Slivered Almonds
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In a salad bowl, mix jicama and citrus together.
Thoroughly mix all fruit juices, olive oil and spices together; pour over fruit.
Add cilantro and almonds to salad; toss before serving.



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