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Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette
This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat.
5
from 1 vote
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Course:
Salad
Cuisine:
Raw / healthy
Diet:
Vegan, Vegetarian
Keyword:
Arugula Salad, jicama salad
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
to 3
Calories:
508
kcal
Author:
Veg Kitchen
Ingredients
Raspberry vinaigrette
1
cup
fresh or frozen raspberries
thawed if necessary
¼
cup
olive oil
2
tablespoons
lemon juice
2
tablespoons
coconut nectar
3 to 4
leaves
basil
chopped
Salad
3
blood oranges or regular oranges
3
cups
arugula
loosely packed
2
cups
julienned jicama
⅓
cup
raw walnuts
soaked and chopped
US Customary
-
Metric
Instructions
Blend all the dressing ingredients until smooth.
Remove the rind, pith, membrane, and seeds of oranges.
Toss the salad ingredients in a large bowl and then drizzle with the dressing.
Nutrition
Calories:
508
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
40
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
12
g
|
Monounsaturated Fat:
22
g
|
Sodium:
40
mg
|
Potassium:
536
mg
|
Fiber:
13
g
|
Sugar:
16
g
|
Vitamin A:
847
IU
|
Vitamin C:
63
mg
|
Calcium:
108
mg
|
Iron:
2
mg
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