Directions:
- Cut avocados in half; peel and remove pits.
- Cut into thin slices and immediately dip in lime juice to prevent discoloring.
- With sharp knife, cut off peel on oranges, cutting deep enough to remove all the white membrane.
- Cut into thin slices.
- Peel jicama; shred, using large hole of shredder or food processor.
- Line serving platter with lettuce leaves. Arrange avocado and orange slices overlapping slightly around the shredded jicama.
- Garnish with olives.
- Serve with avocado dressing.
- To make dressing; put all dressing ingredients in blender or food processor. Blend until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.91 Kcal (992 kJ) | ||
| Calories from fat | 135.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Sodium | 165.77mg | 7% | |
| Potassium | 807.97mg | 17% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 12.53g | 50% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 62.7mg | 104% | |
| Iron | 2.2mg | 12% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.23 Kcal (336 kJ) | ||
| Calories from fat | 45.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 23% | |
|---|---|---|---|
| Sodium | 56.14mg | 7% | |
| Potassium | 273.61mg | 17% | |
| Total Carbs | 9.22g | 9% | |
| Sugars | 3.48g | 41% | |
| Dietary Fiber | 4.24g | 50% | |
| Protein | 1.29g | 8% | |
| Vitamin C | 21.2mg | 104% | |
| Iron | 0.8mg | 12% | |
| Calcium | 19.4mg | 6% | |
* 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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