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Tomatillo Jicama & Apple Salad

the.instructor's picture
  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

Core apples and cut each into 15 or 16 thin wedges.
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.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Tomatillo Jicama & Apple Salad Recipe