Receta de Ensalada de Jícama con Aderezo Dulce De Limón

Discover a delectable recipe to nourish your wellness journey during National Nutrition Month.

INGREDIENTS:

• 1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
• 1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
• 1 cup diced fresh pineapple (250 mL)
• 2 Tbsp chopped fresh cilantro leaves (30 mL)
• 1/4 cup finely chopped red onion (60 mL)
• 1 tsp lemon zest (5 mL)
• 3 Tbsp fresh lemon juice (45 mL)
• 2 Tbsp pourable sugar substitute (or replace with sugar) (30 mL)
• 2 Tbsp canola oil (30 mL)
• 2 tsp grated fresh ginger (10 mL)
• 1/8 tsp dried red pepper flakes (0.5 mL)

DIRECTIONS:

In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended. Let stand 15 minutes before serving.

Tips: Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.

Recipe Reference