Women's Health Healthy Meals for One (or Two) Cookbook by The Editors of Women's Health

Author:The Editors of Women's Health
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-01-24T05:00:00+00:00

Jicama Orange Salad with Scallion and Radish

VEGETARIAN | GLUTEN-FREE

This is a salad you’ll want to post on social media—take the time to artfully arrange your oranges, and feel like a chef as you gently top them with the colorful vegetables. Your followers (and tastebuds) will thank you!

Prep time: 10 minutes

Total time: 15 minutes

Makes 2 servings

2 tablespoons fresh lime juice

2 teaspoons extra-virgin olive oil

2 teaspoons honey

½ pound jicama, peeled and cut into matchsticks

2 scallions, thinly sliced

4 radishes, thinly sliced

2 oranges

1. In a medium bowl, whisk together the lime juice, oil, and honey. Add the jicama, scallions, and radishes and toss to coat. Set aside.

2. Slice off the top and bottom of an orange. Set the orange, flat side down, on a cutting board and remove the peel by running a paring knife from top to bottom, taking the white pith along with the peel. Slice the peeled orange into 3 or 4 rounds, then arrange the orange slices on a plate. Repeat with the other orange. Loosely pile the veggie mixture in the center of the oranges, and drizzle any collected juice over, if desired.

Nutrition (per serving) • 185 calories, 3 g protein, 36 g carbohydrates, 9 g fiber, 20 g sugars, 5 g fat, 1 g saturated fat, 12 mg sodium

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