This colorful salad uses jicama, a crunchy and sweet root vegetable common to Latin countries. The pairing with oranges and cilantro gives it a distinctive Mexican flair. It would be a wonderful salad to serve with Vegetarian Chili or your favorite Mexican meal. During the winter holidays, add some pomegranate seeds to make it even more festive.
Food as Medicine
Low-calorie and high in vitamin C, jicama also contains a polysaccharide (linked group of simple sugars) known as inulin, which research has indicated improves calcium absorption in bones, possibly helping to prevent osteoporosis.
4 cups jicama, peeled and julienned
2 oranges, sectioned
2 tablespoons fresh cilantro, chopped
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
1. Mix the jicama, orange sections, and chopped cilantro in a bowl.
2. Whisk together the remaining ingredients, toss with the jicama-orange mixture, season to taste with salt and pepper, and serve.
** In light of recent research, Dr. Weil no longer recommends reduced-fat dairy products unless you happen to prefer the taste.
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Nutrients Per Serving
Protein: 1.8 grams
Fat: 3.6 grams
Saturated Fat: 0.5 grams
Monounsat Fat: 2.5 grams
Polyunsat Fat: 0.4 grams
Carbohydrate: 23.2 grams
Fiber: 7.7 grams
Cholesterol: 0.0 mg
Vitamin A: 336.5 IU
Vitamin E: 1.2 mg/IU
Vitamin C: 80.9 mg
Calcium: 52.9 mg
Magnesium: 26.9 mg
For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.