Jicama-Orange Salad
4.6g
Net Carbs
0.8g
Protein
13.6g
Fat
5.7g
Fiber
163
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 2 teaspoons Orange Zest
- 16 ounces Yambean (Jicama)
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Peel jicama then shred using the large holes of a four sided standing grater.
- In a bowl, whisk together oil, vinegar, orange zest, and sugar substitute. Add jicama and toss well to coat. Season to taste with salt. Top with a single slice of orange as a garnish if desired.
