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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!
5
from 1 vote
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Course:
Main dish, Side Dish
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
Jícama Salad with Oranges and Watercress, thanksgiving salad, vegan salad recipe
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
to 8
Calories:
129
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
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
Calories:
129
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
289
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
288
IU
|
Vitamin C:
45
mg
|
Calcium:
29
mg
|
Iron:
1
mg
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