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Jicama Pomegranate Salad
Jicama Pomegranate Salad is high in fiber, low in calories, healthy and beautiful!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast, brunch, Side Dish, vegetarian
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
6
servings
Calories:
219
kcal
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
⅓
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:
6
g
|
Calories:
219
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Sodium:
8
mg
|
Potassium:
396
mg
|
Fiber:
9
g
|
Sugar:
15
g
|
Vitamin A:
88
IU
|
Vitamin C:
28
mg
|
Calcium:
24
mg
|
Iron:
1
mg