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Jicama Avocado Pomegranate Salad
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5 from 3 votes

Jicama Pomegranate Salad

Jicama Pomegranate Salad is high in fiber, low in calories, healthy and beautiful!
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast, brunch, Side Dish, vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 219kcal
Author: Lauren Kelly

Ingredients

  • 1 large jicama peeled and chopped into 1 inch cubes
  • 1 avocado peeled, seeded and chopped
  • 1 granny smith apple peeled and chopped
  • cup pomegranate seeds
  • 3 tablespoons honey
  • juice of half a lime
  • 2 tablespoons chopped cilantro
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon ground flax seed
  • salt and pepper to taste

Instructions

  • Place chopped jicama, avocado and apple in a large bowl. Stir to combine.
  • In a small bowl, mix the honey, lime juice, cilantro, oil, flax and salt and pepper. Mix well.
  • Pour the mixture on top of jicama, avocado and apple. Mix thoroughly. Top with pomegranate seeds and stir. Place in refrigerator until ready to eat.

Notes

To store: Place in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 6g | Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 8mg | Potassium: 396mg | Fiber: 9g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 28mg | Calcium: 24mg | Iron: 1mg