Directions:
- Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
- Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
- Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
- Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
- Mound marinated jicama in the center of the plate and top with marinated shrimp.
- Pour remaining 1/3 of the dressing over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.94 Kcal (1494 kJ) | ||
| Calories from fat | 124.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 21% | |
|---|---|---|---|
| Cholesterol | 156.46mg | 52% | |
| Sodium | 396.32mg | 17% | |
| Potassium | 538.97mg | 11% | |
| Total Carbs | 32.21g | 11% | |
| Sugars | 14.66g | 59% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 25.21g | 50% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 2mg | 11% | |
| Calcium | 90.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 117.86 Kcal (493 kJ) | ||
| Calories from fat | 41.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 21% | |
|---|---|---|---|
| Cholesterol | 51.66mg | 52% | |
| Sodium | 130.87mg | 17% | |
| Potassium | 177.97mg | 11% | |
| Total Carbs | 10.64g | 11% | |
| Sugars | 4.84g | 59% | |
| Dietary Fiber | 1.42g | 17% | |
| Protein | 8.32g | 50% | |
| Vitamin C | 9.3mg | 47% | |
| Iron | 0.7mg | 11% | |
| Calcium | 30mg | 9% | |
* 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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