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Tomato Jicama Salad
Recipes
Tomato Jicama Salad
4 servings
15 minutes total

Ingredients

  • 3 medium tomatoes
  • 4 oz fresh watercress leaves
  • 1 medium jicama (about 1 lb)
  • 1 lemon, for juice
  • 2 tablespoons extra-virgin olive oil

Steps

    1. Cut tomatoes into ½-inch-thick slices; arrange 3 tomato slices on each salad plate. Place watercress leaves over tomatoes.
    2. Cut jicama into quarters; then peel. Cut each piece into thin slices; then stack slices and cut into thin, uniform matchsticks (about 2 cups). Mound jicama over watercress.
    3. Squeeze juice of lemon over salads. Drizzle with olive oil and serve.

Amount per ¼ recipe serving: Calories 130, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 20mg, Total Carb 15g, Fiber 7g, Sugars 5g, Protein 2g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%