There’s no shortage of dietary advice, and so many suggestions about “eating this, not that,” can lead to confusion, making it hard to know the right foods to eat. A visit with a dietitian is a good place to start.
Yield 6 Servings
Ingredients 3 navel oranges 2 tablespoons fresh lime juice 1 tablespoon cider vinegar 2 tablespoons extra-virgin olive oil Pinch of cayenne pepper Salt and freshly ground black pepper 1 small jicama (1 pound)—peeled, quartered and thinly sliced 2 Hass avocados, quartered lengthwise and thinly sliced 1 cup crumbled feta cheese 1/4 cup chopped cilantro
Instructions Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
Nutrition Facts: Calories 288% Daily Value* Total Fat 20.3 g 26% Saturated Fat 6.4 g 32% Cholesterol 22 mg 7% Sodium 284 mg 12% Total Carbohydrate 23.5 g 9% Dietary Fiber 10.4 g 37% Total Sugars 10.5 g Protein 6.9 g
Adapted from: Food and Wine: https://www.foodandwine.com/recipes/avocado-orange-and-jicama- salad
Found by: Ashley DeGeare NDTR, CHC
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