JICAMA FRUIT SALAD
Time in the Kitchen: 15 minutes
Servings: 3-4 (macronutrient profile based on 4 servings)
1 jicama, peeled* and cut into sticks or cubes
1 cucumber, sliced
1 cup raspberries
1 cup pineapple (optional) juice of 1 lemon or lime
1 teaspoon ancho chili powder (less spicy) or cayenne pepper (more spicy)
a pinch of salt
- The peel of jicama can be thick and woody and is often easier to remove with a paring knife rather than a vegetable peeler.
In Los Angeles, outdoor stands selling freshly cut fruit salad with chili powder and lime are easy to find. My Mexican fruit salad takes its inspiration
from this refreshing and healthy snack, but I throw in some raspberries for an added boost of antioxidants. The lemon or lime, chili pepper and just a
pinch of salt really make the flavors pop.
Simply combine all ingredients in a large bowl and serve. This salad tastes best when it's cold, so consider refrigerating the ingredients
beforehand.
Macronutrient Profile (perserving)