A refreshing citrus picnic salad with a mixture of strawberries, jicama, cucumber, jalapeno, and cilantro topped with a light dressing of lime juice, no-calorie sweetener, olive oil, and poppy seeds.
Strawberry Jicama Cucumber Salad
Calories130 Per Serving
Protein3g Per Serving
Fiber11g Per Serving
Cost Per Serving$2.01
|Total Fat||4 g|
|Saturated Fat||0.4 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 (washed, hulled, chopped)
1 jicama (peeled, chopped)
1 medium cucumber (peeled, chopped)
1 small jalapeño, seeded, finely chopped (note: for more spice, leave the seeds and white membrane intact. For less spice, omit)
1 Tbsp. cilantro (finely chopped)
2 Tbsp. lime juice (fresh, or, from jar)
1 Tbsp. extra virgin olive oil
1 Tbsp. no-calorie sweetener (granulated, 1 1/2 packets)
1 tsp. poppy seeds
In a medium bowl, combine strawberries, jicama, cucumber, jalapeno, and cilantro. Toss lightly.
In a small bowl, whisk together lime juice, olive oil and no-calorie sweetener.
Add lime juice mixture to strawberry mixture and toss lightly.
Sprinkle with poppy seeds.
Tip: Serve chilled as a salad or paired with grilled chicken or pork.
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™