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Jícama, Orange, and Coriander Salad Recipe

Jícama, Orange, and Coriander Salad Recipe

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Ingredients

Count

Nutrition

2053

Calories

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Ingredients:

Serving

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 oz jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion , sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tbsp fresh lemon juice , or to taste
3/4 tsp salt , or to taste
40 pine nuts (2 slightly rounded tsp), toasted until golden

Directions:

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Sprinkle each serving with 10 pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2052.55 Kcal (8594 kJ)
Calories from fat	1735.83 Kcal
		% Daily Value*
Total Fat	192.87g	297%
Sodium	449.28mg	19%
Potassium	2216.48mg	47%
Total Carbs	63.06g	21%
Sugars	29.01g	116%
Dietary Fiber	19.5g	78%
Protein	42.21g	84%
Vitamin C	115mg	192%
Iron	42.3mg	235%
Calcium	140.8mg	14%

Amount Per 100 g
Calories	408.6 Kcal (1711 kJ)
Calories from fat	345.55 Kcal
		% Daily Value*
Total Fat	38.39g	297%
Sodium	89.44mg	19%
Potassium	441.23mg	47%
Total Carbs	12.55g	21%
Sugars	5.78g	116%
Dietary Fiber	3.88g	78%
Protein	8.4g	84%
Vitamin C	22.9mg	192%
Iron	8.4mg	235%
Calcium	28mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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