A refreshing citrus salad with a mixture of strawberries, jicama, cucumber, jalapeno and cilantro topped with a light dressing of lime juice, no-calorie sweetener, olive oil and poppy seeds.
Strawberry Jicama Cucumber Salad
2 cups strawberries (washed, hulled, chopped)
1 jicama (peeled, chopped)
1 medium cucumber (peeled, chopped)
1 small jalapeño, seeded, finely chopped (for more spice, leave the seeds and white membrane intact; for less spice, omit)
1 tablespoon cilantro (finely chopped)
2 tablespoon lime juice (fresh or from jar)
1 tablespoon extra-virgin olive oil
1 tablespoon no-calorie sweetener (granulated, 1-1/2 packets)
1 teaspoon poppy seeds
In a medium bowl, combine strawberries, jicama, cucumber, jalapeño and cilantro. Toss lightly. In a small bowl, whisk together lime juice, olive oil and no-calorie sweetener. Add lime juice mixture to strawberry mixture and toss lightly. Sprinkle with poppy seeds. Serves 4
Nutritional Analysis—Calories: 130; fat: 4g; cholesterol: 0mg; sodium: 10mg; fiber: 11g; sugars: 8g; protein: 3g
From American Heart Association News
Meatless Monday: Strawberry Jicama Cucumber Salad
