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Orange, Papaya, and Avocado Salad
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By Kris Rudolph
Posted December 30th, 2007
This article is reprinted with permission from Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series), by Kris Rudolph, (2006, University of North Texas Press)
Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series)
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Servings: 4
Author Notes: This tasty salad combines colorful fruits and vegetables, accented with the crunchiness of jicama and pomegranate seeds. For the perfect light lunch, note the variation below and add in some poached chicken.
Ingredients: 1 cup jicama, peeled and chopped
1 cup papaya, peeled and chopped
1 avocado, peeled and chopped
2 oranges, peeled and chopped (with white pith removed)
4 cups roughly chopped spinach
1 tablespoon Mexican lime juice
1 tablespoon olive oil
salt to taste
1/4 cup pomegranate seeds
Instructions: Makes 4 Servings, 2 Cups Each
Preparation: 15 Minutes

1. Mixed the chopped jicama, papaya, avocado, oranges, and spinach in a large bowl.

2. Add the lime juice and olive oil. Mix well. Salt to taste.

3. Divide among the 4 plates.

4. Sprinkle with pomegranate seeds.

Low Fat Option: Omit the avocado, add additional spinach.

Calories: 168; Total Fat: 8.1g; Saturated Fat: 1.3g; Carbohydrates: 20.2g; Fiber: 0.7g.


 

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