Teresa's Recipes
Jicama and Edamame Salad
Dive into this vibrant and refreshing Jicama and Edamame Salad, a delightful combination of crunchy jicama, protein-packed edamame, and a zesty lime dressing. This salad is not only a feast for the eyes with its colorful vegetables but also a powerhouse of nutrients. Jicama, a root vegetable native to Mexico, is celebrated for its crisp texture and mild flavor, while edamame brings a satisfying creaminess and a boost of protein. Perfect as a light lunch or a side dish for any gathering, this salad will invigorate your palate and brighten your table.
Ingredients
- 2 cups, peeled and diced Jicama
- 1 cup, cooked and cooled Edamame (shelled)
- 1 cup, diced Red bell pepper
- 1/2 cup, chopped Scallions
- 1/4 cup, chopped Cilantro
- 2, juiced Lime
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 180
- Fat: 8g
- Carbs: 24g
- Protein: 6g
- Sodium: 35mg
- Sugar: 4g
Instructions
- In a large bowl, combine the diced jicama, cooked edamame, diced red bell pepper, chopped cilantro, and scallions. Toss gently to mix the ingredients.
- In a small bowl, whisk together the freshly squeezed lime juice, olive oil, honey, salt, and black pepper until well combined.
- Pour the dressing over the salad mixture and toss to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional cilantro if desired, and enjoy this refreshing dish!
Tips
- For added crunch, consider adding sliced radishes or cucumbers.
- You can substitute maple syrup for honey for a vegan option.
- To enhance the flavor, add a pinch of chili powder for a slight kick.