Recipe: Citrus-Infused 50-50 Salad

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Citrus-Infused 50-50 Salad

This refreshing salad is basically 50% fruit and 50% veggie, and will likely be the most refreshing dish served at your next BBQ or picnic and just might become a “regular” part of dinner on these toasty evenings!

Yields 8 servings (1 cup each)

Ingredients
4 cups of watermelon, 1/4” dice
4 jicama, well peeled and cut into 1/4” dice
Zest from 1 orange
1/2 cup fresh orange juice* (from about 1 1/2 oranges)
Zest from 1 lime
1/4 cup fresh lime juice* (from about 1 1/2 limes)
2 TBSP honey (optional – can also use date syrup)
1/2 ground black pepper
1/4-1/3 cup fresh mint leaves (torn into tiny pieces)
Salt to taste (dash)

Procedure
Make a dressing in a small bowl by whisking together the zest from orange and lime, orange juice, lime juice, honey/date syrup (if using), and black pepper. In a large bowl, combine watermelon, jicama and mint, drizzle with all of the dressing and carefully stir until well combined. Taste and season with a dash salt (if needed).

*Prep Smart/Cook Smart Tip: Always zest citrus with a microplane (one of my favorite cooking tools) BEFORE squeezing the fruit for juice.

Nutrition Info (per cup) 73 kcals, 0 g fat, 0 mg cholesterol, 18 g CHO, 4 g fiber, 1 g protein, 30 mg vitamin C, 4 mg sodium, 229 mg potassium, 1 mg iron

Recipe slightly adapted by The Nutrition Professor from Bobby Flay www.foodnetwork.com

To learn more about jicama, read my newspaper article that featured this recipe and watch my Farmers’ Market video.

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