This light and refreshing jicama and strawberry salad is the perfect low carb accompaniment to roast meat or fish. And it's so pretty!
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This light and refreshing salad is the perfect low carb accompaniment to roast meat or fish. If you haven't tried jicama before, it's a Mexican root vegetable that looks a little like a swede (or rutabaga), but has the texture of a crisp apple. One cup of cubed jicama contains 5g net carbs – so it's a pretty useful low carb vegetable!
Check out my whole collection of low carb jicama recipes!
How to Make Jicama and Strawberry Salad
Peel and dice the jicama, and shred some lettuce leaves.
Add some sliced green onions, and then hull and slice some strawberries. I love my huller tool!
Whisk together some extra virgin olive oil, lemon juice, salt and black pepper, then pour it over the salad.
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Toss to mix and store in the fridge until ready to serve.
I absolutely love the combination of flavors! I often pair jicama with citrus (like my Jicama Sticks with Lime and Chipotle) but I think that I've found a new favorite!
Jicama and Strawberry Salad
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- 2 cups shredded lettuce
- 8 oz jicama peeled and diced
- 3 green onions sliced
- 6 fresh strawberries hulled and sliced
- 2 tbs extra virgin olive oil
- 2 tsp lemon juice
- salt and black pepper
- Place the lettuce, jicama, green onions, and strawberries in a large serving dish.
- Whisk together the oil, lemon juice, salt and black pepper, then pour it over the salad.
- Toss to mix and store in the fridge until ready to serve.
Check out my Low Carb Side Dish Recipes Ebook!
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