In Mexico, thinly-sliced jicama (pronounced HEE-kah-mah) sprinkled with fresh lime juice and salt, makes a quick, crisp, finger-food snack, and a great inspiration for this refreshing main dish salad. Marinated with south-of-the-border flavors, jicama, cucumber and bell pepper, tossed with shrimp — a seafood favorite from the Gulf coast — transforms into a colorful, nutrient-rich main dish salad.
1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks 1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced ½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks ½ small red onion, thinly sliced ¼ cup finely-chopped fresh cilantro or parsley leaves 1½ pound large or jumbo shrimp, steamed, peeled (deveined, if desired) 8 cups shredded leaf lettuce Lime wedges, for garnish
Juice from 2 limes 1 tablespoon honey 1 teaspoon lime peel, grated 1 clove garlic, minced ¼ teaspoon red pepper flakes Salt to taste ¼ cup canola oil
Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp.
To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl; mix together. Add the oil; whisk well to blend the ingredients.
Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients.
Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors.
Arrange the salad over lettuce. Garnish with lime wedges.
Serves 8 Calories: 260; Calories from fat: 100; Total fat: 11g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 170mg; Sodium: 200mg; Total carbohydrate: 16g; Dietary fiber: 5g; Sugars: 7g; Protein: 25g