Directions:
- Mix dressing, zest, juice and cilantro in a large bowl.
- Boil the potatoes until tender and then drain and pour into the bowl.
- Add the jicama and the green onions
- Refrigerate for at least 4 hours (I chill it overnight).
- When ready to serve, chop and add the avocados and cherry tomatoes and stir into mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.42 Kcal (1019 kJ) | ||
| Calories from fat | 69.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 0% | |
| Sodium | 117.9mg | 5% | |
| Potassium | 933.94mg | 20% | |
| Total Carbs | 42.24g | 14% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 12.1g | 48% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 38.7mg | 64% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.7mg | 15% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.24 Kcal (311 kJ) | ||
| Calories from fat | 21.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 12% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 35.96mg | 5% | |
| Potassium | 284.83mg | 20% | |
| Total Carbs | 12.88g | 14% | |
| Sugars | 2.83g | 37% | |
| Dietary Fiber | 3.69g | 48% | |
| Protein | 1.58g | 10% | |
| Vitamin C | 11.8mg | 64% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.8mg | 15% | |
| Calcium | 19.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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