I’ve been adding a new vegetable to my groceries each week to encourage trying new recipes and getting out of recipe ruts. I’ve had Jicama before and with this easy delicious and nutritious crunchy tasty salad. Inspired by a Pinterest recipe I saw I changed the radishes to the organic red peppers I had on hand and the combo was fantastic!
Health Benefits of Jicama
Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what’s needed daily in fiber per serving. But not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.
Jicama is also an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.
Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.
1/2 large peeled Jicama sliced thin
1 ripe avocado cubed
1 small red pepper
1 handful rough chopped fresh cilantro
1/2 thai chili pepper or other spicy pepper of choice minced
for the dressing:
1 fresh lime
2 tablespoons olive oil
a sprinkle of salt
garnish of paprika
Put all salad ingredients in a bowl, squeeze lime juice over it; add drizzle of olive oil and sprinkling of salt and toss to coat. Plate and garnish with paprika. The salsa-like ingredients of this salad would be amazing with Mexican food if you grate the jicama!