Jicama and Sweet Lemon Salad

Jicama and Sweet Lemon Salad

This crisp and refreshing salad is ideal for dining outdoors in the summer sun. The combination of sweet flavours from the jicama, pineapple, red onion and ginger make this salad a one of a kind! Canola oil helps the flavours meld. Recipe courtesy of: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.

  • Ingredients
    • 1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
    • 1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
    • 1 cup diced fresh pineapple (250 mL)
    • 2 Tbsp chopped fresh cilantro leaves (30 mL)
    • 1/4 cup finely chopped red onion (60 mL)
    • 1 tsp lemon zest (5 mL)
    • 3 Tbsp fresh lemon juice (45 mL)
    • 2 Tbsp pourable sugar substitute (or replace with sugar) (30 mL)
    • 2 Tbsp canola oil (30 mL)
    • 2 tsp grated fresh ginger (10 mL)
    • 1/8 tsp dried red pepper flakes (0.5 mL)
  • Directions
    1. In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended. Let stand 15 minutes before serving.

    Tips: Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.

Nutritional Analysis

Total Fat
7.2 g
Saturated Fat
0.5 g
0 mg
5 mg
16.6 g
5.5 g
10.4 g
1.1 g
192 mg