Enjoy this easy-to-make, refreshing, citrusy picnic salad on a hot summer's day.
Strawberry Jicama Cucumber Salad
Calories130 Per Serving
Protein3g Per Serving
Fiber11g Per Serving
Cost Per Serving$2.00
|Total Fat||4 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||24 g|
|Dietary Fiber||11 g|
1/2 fat, 1/2 fruit, 1 starch
2 cups strawberries, hulled and chopped
1 medium jicama, peeled and chopped
1 medium cucumber, peeled and chopped
1 small jalapeño, seeds and ribs discarded, finely chopped
1 tablespoon finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon no-calorie sweetener (about 1 1/2 packets)
1 teaspoon poppy seeds
In a medium bowl, gently stir together the strawberries, jicama, cucumber, jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, oil, and sweetener until the sweetener is dissolved.
Pour the dressing over the strawberry mixture, gently tossing to coat.
Sprinkle with the poppy seeds.
Tip: For a spicier salad, do not discard the jalapeño seeds and ribs. Finely chop the ribs and add them along with the seeds to the strawberry mixture.
This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.
Copyright © 2018 American Heart Association, Healthy For Good™