Directions:
- Peel jícama and cut enough into 1/4-inch dice to measure 1/2 cup. In a food processor pulse dates to a paste and transfer to a bowl. Stir diced jícama, lime juice, scallion, and mint into dates and season with salt. Date mixture may be made 1 day ahead and chilled, covered.
- Cut remaining jícama into 1/4-inch-thick slices and cut each slice into as many 1 1/2-inch triangles as possible. Jícama triangles may be made 1 day ahead, wrapped in damp paper towels, and chilled in a sealable plastic bag.
- Top jícama triangles with some date mixture and garnish with small mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.89 Kcal (104 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.38mg | 0% | |
| Potassium | 80.76mg | 2% | |
| Total Carbs | 6.35g | 2% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 8.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 73.96 Kcal (310 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.09mg | 0% | |
| Potassium | 239.94mg | 2% | |
| Total Carbs | 18.85g | 2% | |
| Sugars | 11.54g | 16% | |
| Dietary Fiber | 5.23g | 7% | |
| Protein | 1.11g | 1% | |
| Vitamin C | 17.5mg | 10% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 12.7mg | 24% | |
| Calcium | 24mg | 1% | |
* 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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