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Jicama Arugula Herb Salad with Lime Vinaigrette

Course Salad
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 159kcal
Author Brenda Bennett

Ingredients

  • 2 pounds jicama peeled, thick matchstick slices
  • 2 limes juice and zest
  • 1 teaspoons salt
  • 1 yellow pepper sliced (about 2 cups)
  • ½ cup sliced red onion
  • 1 cup arugula
  • 1 cup butter lettuce chopped
  • ¼ cup fresh chopped parsley or cilantro
  • 1 teaspoon pepper
  • 3 tablespoons extra virgin olive oil

Instructions

  • Place jicama in a bowl, sprinkle with salt and juice of limes and zest.
  • Let stand 15 minutes to soften.
  • In a serving bowl add all remaining ingredients and top with jicama.
  • Gently toss with salad tongs.
  • Serve or refrigerate. Makes approximately 10 cups.

Notes

Weight Watchers Points+: 4*

Nutrition

Serving: 2g | Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 476mg | Fiber: 10g | Sugar: 4g