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Network for a Healthy California-San Diego and Imperial Region

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Romaine Salad with Mango and Jicama
recipe image
Ingredients
At a glance
Main Course
Snacks/Sides
Main Ingredient
Avocado
Garlic
Jicama
Lemon
Lettuce
Mango
Onion
Makes
6 servings.

1 head romaine lettuce (or mixed greens), washed and torn into bite size pieces
½ red onion, finely sliced
1 firm mango, peeled and cut into ¾” cubes
½ medium jicama, cut into ¼” x 2” strips
1 avocado, peeled and sliced

For the salad dressing:
1½ tablespoons cider vinegar or 2 tablespoons lime juice
½ clove of garlic, finely minced
¼ cup cilantro, chopped
1 teaspoon honey
¼ teaspoon salt
pepper to taste
¼ cup olive oil

Methods/steps

1. In a large bowl, place romaine, onion, mango and jicama.
2. To make the dressing, blend lime juice, garlic, cilantro, honey, salt and pepper. Add olive oil slowly, blending well. (May make ahead of time.) Toss salad lightly with the dressing. Adjust seasoning.
3. Garnish with avocado slices.

Cooking Suggestion
• May use ¼ cup prepared vinaigrette dressing and add 1-2 tablespoons lime juice, 1 teaspoon honey and ¼ cup chopped cilantro.

Additional Tips

Nutrition Facts per serving:

Calories 188, Fat 14 g, Cholesterol 0 mg, Sodium 113 mg, Carbohydrate 17 g, Dietary Fiber 6 g, Protein 2 g

Source: www.lamejor.com, adapted by San Diego Nutrition Network

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This material was produced by the California Department of Public Health’s Network for a Healthy California with funding from USDA SNAP, known in California as CalFresh (formerly Food Stamps). These institutions are equal opportunity providers and employers. CalFresh provides assistance to low-income households and can help buy nutritious foods for better health. For CalFresh information, call 1-877-847-3663. For important nutrition information, visit www.cachampionsforchange.net.