Jicama Salad with Lime Juice and Fresh Mint - PCOS-Friendly Recipe

Name: Jicama Salad with Lime Juice and Fresh Mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: PCOS-Friendly
Ingredients: 1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes; 2 teaspoons extra-virgin olive oil; 3 tablespoons fresh lime juice; 3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder); 1/2 teaspoon salt; 25 fresh mint leaves, cut into thin strips; 2 tablespoons queso añejo (or feta or goat cheese)

Servings: 4

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by /contributors/jimmy-shaw Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

Ingredients

1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
1/2 teaspoon salt
25 fresh mint leaves, cut into thin strips
2 tablespoons queso añejo (or feta or goat cheese)

Instructions

Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

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Nutrition per Serving

Ingredients

Instructions

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