Jícama Salad with Oranges and Watercress
This colorful and crunchy salad is a perfect way to dress up a fall harvest or holiday meal. It's the perfect light salad for a lovely vegan Thanksgiving dinner menu!
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Servings: to 8
Ingredients
- 1 medium jícama peeled and cut into short narrow strips
- 3 to 4 clementines or other small seedless oranges sectioned
- 1 bunch watercress mostly leaves, some stem fine to include
- ¼ cup cilantro or parsley leaves
- 4 to 6 ounces mixed baby greens
- Juice of ½ lime to 1 lime to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave nectar or maple syrup
- ¼ cup toasted pumpkin seeds
Instructions
- Combine the jicama, orange sections, watercress, cilantro or parsley, and mixed greens in a serving bowl and stir together.
- Drizzle the lime juice, olive oil, and agave over the salad and toss again.
- Let stand for 15 minutes or so for the flavors to meld.
- Scatter the pumpkin seeds over the top and serve.
Nutrition (Estimate per Serving)
Calories: 129kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 10mgPotassium: 289mgFiber: 6gSugar: 8gVitamin A: 288IUVitamin C: 45mgCalcium: 29mgIron: 1mg
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