Jicama Salad with Cilantro Lime Dressing

Jicama Salad

1/2 a large jicama, peeled (about 12 ounces)
1/2 medium zucchini, sliced
2-3 thin slices red onion chopped
Salt and pepper to taste
Lettuce leaves, as garnish-optional

1. Cut jicama into desired sizes either small sticks or cube sizes. Combine jicama, zucchini, and onion in a bowl. Pour dressing (see below) over it and toss; season to taste with salt and pepper. 

2. Arrange lettuce leaves on salad plates; top with salad

Cilantro Lime Dressing
2 tbsp lime juice
1 small roma tomato finely diced *(see variation note)
1-2 tbsp olive oil
2 tbsp finely chopped cilantro
4-5 drops liquid stevia *(see variation note)

1. Combine all ingredients. Refrigerate until serving time; mix before using. 

Makes 6 side dishes about 2/3 a cup each. 

**Variation note: This recipe is alkaline as written. If you like you can add 1 small orange cut into segments to the salad. The variation for the dressing would be to substitute 2 tbsp orange juice for the tomato and 2 tsp sugar for the stevia. 

  

Estimated calories/carbs per serving (best estimations I could do!):
Tomato version:  64 calories and 10.5 carbs
Orange/sugar version: 77 calories and 13.5 carbs

It is a colorful salad. I added orange as garnish for the sake of more color! 

 I originally bought zuchinni with the idea of making these flourless zuchinni muffins. Then felt inspired to make the jicama salad. Turns out still had enough to make half the recipe, which was more than enough.

  I've made these before and they were scrumptious, made a few of my own adjustments this time. Less honey, less chocolate chips, added a little almond flour, and a little cocoa powder. Thankfully I didn't ruin them, still sweet and chocolatey goodness. Clearly cut out a lot of the sugar because I had about 10 of these mini muffins and my blood sugar went DOWN. So I had more.