Summer Cucumber Jicama Salad Recipe

Recipesfull introduces to you: Diabetic Recipes. (Summer Cucumber Jicama Salad Recipe). This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.

Brief

Prep 15 mins

Total: 15 mins

Servings: 4

Yield: 4 servings

Summer Cucumber Jicama Salad Recipe

Ingredients

1 large cucumber

¼ jicama

peeled and cut into matchsticks

1 lemon

zested

½ lemon

juiced

12 ounces white cherry tomatoes

quartered

Banana and Peanut Butter 4-Ingredient 'Ice Cream'

Diet and Healthy

Directions

Step 1

Peel cucumber alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.

Step 2

Stir cucumber jicama lemon zest and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Nutritional Information

Summer Cucumber Jicama Salad Recipe

Servings Per Recipe:4

Calories: 46.2

% Daily Value *

Protein: 1.5g 3%

Carbohydrates: 10.9g 4%

Dietary Fiber: 3.5g 14%

Sugars: 2.1g

Fat: 0.4g 1%

Saturated Fat: 0.1g

Vitamin A Iu: 615.1IU 12%

Niacin Equivalents: 0.8mg 7%

Vitamin B6: 0.1mg 7%

Vitamin C: 31.1mg 52%

Folate: 23.6mcg 6%

Calcium: 22.8mg 2%

Iron: 0.8mg 5%

Magnesium: 24mg 9%

Potassium: 363.6mg 10%

Sodium: 10.9mg

Calories From Fat: 3.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.