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Tomatillo Jicama & Apple Salad Recipe
|Tart apples||2 Medium (Green Skinned)|
|Lime juice||2 Tablespoon|
|Jicama||1 Pound, scrubbed (1/2 Medium Sized)|
|Tomatillos||7 Medium (1 3/4-Inch-Diameter)|
|Fresh cilantro leaves||1 Tablespoon (Coriander)|
|Coarse salt||To Taste|
Serving size: Complete recipe
Calories 441 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.43 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 357.8 mg14.9%
Total Carbohydrates 98 g32.6%
Dietary Fiber 31.8 g127.3%
Sugars 47.6 g
Protein 6 g12%
Vitamin A 27.9% Vitamin C 923.8%
Calcium 26.7% Iron 24.9%
*Based on a 2000 Calorie diet
Dip into lime juice to coat.
Peel jicama; cut in half, then cut into 30 or 32 thin wedges.
Remove and discard stems and husks from tomatillos; rinse tomatillos and pat dry, then cut to make 30 or 32 thin slices.
On each slice of jicama, stack a piece of apple, a tomatillo slice, and a cilantro leaf.
Arrange, overlapping, on a platter. (At this point, you may cover and refrigerate for up to 2 hours.)