Jicama Salad with Lime-Marinated Shrimp Recipe

Thinly sliced jicama with fresh lime juice and salt makes a quick and crisp snack in Mexico. When marinated and combined with bell peppers, cucumbers, onions, and shrimp, a colorful and nutrient-rich salad is created.

Ingredients

• 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

Dressing

• 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

Directions
Before you begin: Wash your hands.

1. Combine the jicama, cucumber, bell pepper, onion, and cilantro or parsley in a medium bowl; gently mix, and add the shrimp
2. 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
3. Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients
4. Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors
5. Arrange the salad over lettuce and garnish with lime wedges

Nutrition Information
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; Sugar: 7g; Protein: 25g 

Source: https://www.eatright.org/food/planning-and-prep/recipes/jicama-salad-with-lime-marinated-shrimp-recipe