Jicama, Cucumber and Citrus Salad

• 1 medium jicama (about 1 pound to make 2-3 cups), peeled and cut into 1/4-inch matchsticks
• 1/4 cucumber (seeded and skinned) cut into 1/4" matchsticks
• 6 radishes, thinly sliced
• 1/3 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbs. orange juice
• 1 tbs. fresh lime juice
• 2 tsp. olive oil
• 1/4 tsp. salt

In a large bowl, combine jicama, cucumber, radishes, onion and cilantro. Toss to combine. In a small bowl, wisk together orange juice, olive oil and salt. Pour over jicama mixture and toss. Serve immediately or cover with plastic and refrigerate up to 2 days.

 

Nutrition analysis: Serving size 1 1/2 cups: 79 calories, 2 g fat, 0 saturated fat, 13 g Carbohydrates, 1g protein, 6 g fiber, 153 gb. sodium

Source: Shape magazine