It’s spring, although lately sometimes feels as if we are going back to fall, nevertheless, I’ve been enjoying some wonderful spring fruits and vegetables. One that’s becoming a favorite this year is jicama, also know as yam bean. I eat it occasionally, but lately I’ve been eating more and more of it.
Jicama is a low-calorie root vegetable, 35 calories per 100 g, loaded with fiber, antioxidants, minerals and vitamin C.
Jicama can be cooked, but I like it raw it’s much like eating a crisp apple. When paired with fresh mangos, and crisp Asian pears, oh my gosh, it’s a wonderful thing.
There are several varieties of mangos, but my absolute favorite is Ataulfos, they are sweet, creamy and have such a vibrant yellow color. I could eat a mono meal of Ataulfo mangos.
A cup of sliced mangos provide 100% of your daily vitamin C, it also provides vitamin A, folate, and fiber all just 100 calories.
What about Asian pears? Well they are loaded with fiber, potassium, vitamin K, copper, and vitamin C and they are super crisp and sweet.
This is definitely a nutrient dense salad.
This is a super easy salad, no dressing needed, just a squeeze of fresh lemon juice, add in some fresh mint and it’s ready.
It’s such a crisp, clean salad, makes a great late afternoon snack.Print
- 2 cups julienned jicama
- 1 mango julienned
- 2 cups asian pear, juileened
- juice of one small lemon
- 2 to 3 tablespoons, chopped mint
- Place all the ingredients together in a medium bowl, and toss together.
- Prepare to have one of the best salads ever.
- Told you it was super easy.
- Serving Size: 1 1/4 cups
- Calories: 120
- Sugar: 19.8
- Sodium: 4.7
- Fat: .5
- Carbohydrates: 30.5
- Fiber: 7.2
- Protein: 1.6