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This salad is very easy to make and very refreshing on a hot summer day.
Ingredients
- 2/3 cup seasoned rice vinegar
- 1/3 cup white sugar
- 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
- 2 tablespoons chopped fresh cilantro, or more to taste
- 2 cups peeled, shredded jicama
- 1 pound cooked shrimp, shelled and deveined
- 3 tomatillos, husked and sliced
- 3 tomatoes, sliced
Directions
Step 1
Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
Step 2
Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
Step 3
Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
Step 4
Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
Step 5
Mound marinated jicama in the center of the plate and top with marinated shrimp.
Step 6
Pour remaining 1/3 of the dressing over salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Cholesterol221mg | 74% |
| Sodium1104mg | 48% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber5g | 16% |
| Total Sugars30g | |
| Protein25g | |
| Vitamin C31mg | 155% |
| Calcium64mg | 5% |
| Iron4mg | 24% |
| Potassium598mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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