NUTRITION RESOURCES

Jicama and Sweet Lemon Salad

 

1 small jicama (about 2 cups when chopped)

½ medium red bell pepper, thinly sliced and cut into 2 inch long pieces

1 cup diced fresh pineapple

2 Tablespoons fresh cilantro

¼ cup finely chopped red onion

1 teaspoon lemon zest

3 Tablespoons fresh lemon juice

1 Tablespoon honey or white sugar or sugar substitute 

2 Tablespoons canola oil

2 teaspoons grated fresh ginger

⅛ teaspoon dried red pepper flakes

 

Combine all ingredients in a large bowl and toss gently until well blended.  Let stand 15 minutes before serving.  This is excellent on top of a meat or vegetarian taco or quesadilla!

 

Recipe and photo taken from “The Heart Smart Diabetes Kitchen Cookbook” by canolainfo.org and The American Diabetes Association