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 a 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!
- 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.
3g net carbs per serving (one sixth of the whole recipe)
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Nutrition InformationYield 6 Serving Size Sixth of the salad
Amount Per ServingCalories 65Total Fat 5gSaturated Fat 1gSodium 5mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 2gProtein 1g
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