Low Carb Recipe: Tangy Chili Jicama Salad

Mmmm...this fresh and tasty salad blends tangy citrus flavors with the sweetness of peppers and jicama (a crunchy, mild root vegetable - you can find it in the produce sections of most major grocery stores) and chili powder and cilantro for a unique flavor combination that will have your tastebuds dancing for joy!

Tangy Chili Jicama Salad
(Serves 2-4.)

Ingredients:

Pachyrhizus erosus, common name Jicama, a root vegetable. (Photo credit: Wikipedia)

1 large lime, zested and juiced
1 small orange, zested and juiced
1 tsp honey (optional)
1/4 tsp chili powder
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsp olive oil
1 medium or 2 small jicama
1 red bell pepper, diced
2 green onions, chopped
2 Tbsp chopped fresh cilantro

Directions:

• In a large salad bowl, put the lime zest and juice, orange zest and juice, honey, chili powder, salt, black pepper, and olive oil, and whisk together until well combined; set aside.
• Peel the jicama and cut into thin strips, like shoestring potatoes. 
• Put jicama into bowl with dressing, add the bell pepper, onions, and cilantro, and toss to coat. 
• Cover bowl with plastic food wrap and refrigerate for at least 30 minutes for flavors to blend.
• Remove and toss again.
• Serve cold.