Jicama-Orange Salad Recipe
![Atkins Jicama-Orange Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/8ad8030e5222cf277dad24261a12d16a_670fc4bb-34a6-4e06-92ac-afb62b8aacc3.png)
4.6g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.8g
Protein
13.6g
Fat
5.7g
Fiber
163.1cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
16 oz Yambean (Jicama)
-
4 tablespoon Extra Virgin Olive Oil
-
1 tbsp Red Wine Vinegar
-
2 tsp Orange Zest
-
0 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.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.