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Parsley, Celery Leaf, and Jicama Salad Recipe

Parsley, Celery Leaf, and Jicama Salad Recipe

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Ingredients:

Serving

3 tbsp fresh lemon juice
1 1/2 tbsp rice vinegar (not seasoned )
1 1/2 tbsp sugar
3/4 tsp kosher salt
3 tbsp olive oil
3/4 lb jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-oz pack a ge)

Directions:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.14 Kcal (495 kJ)
Calories from fat	68.27 Kcal
		% Daily Value*
Total Fat	7.59g	12%
Sodium	314.16mg	13%
Potassium	396.23mg	8%
Total Carbs	11.91g	4%
Sugars	4.6g	18%
Dietary Fiber	4.86g	19%
Protein	2.48g	5%
Vitamin C	60.8mg	101%
Iron	2.6mg	15%
Calcium	77.8mg	8%

Amount Per 100 g
Calories	71.25 Kcal (298 kJ)
Calories from fat	41.17 Kcal
		% Daily Value*
Total Fat	4.57g	12%
Sodium	189.49mg	13%
Potassium	238.99mg	8%
Total Carbs	7.19g	4%
Sugars	2.77g	18%
Dietary Fiber	2.93g	19%
Protein	1.5g	5%
Vitamin C	36.7mg	101%
Iron	1.6mg	15%
Calcium	46.9mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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