This tasty, quick salad was a lovely compliment to our tuna patties and steamed cauliflower this evening. It was very hot in Texas today and I wanted a very light, refreshing no-fuss meal. The sofrito gave this salad a little “bite”, which played off the sweetness of the jicama quite nicely. If you like things “hot”, you might want to double the sofrito in this. This recipe is suitable for all phases of Atkins, as well as Primal and Paleo diners. I suspect with the addition of some thin slices of cooked, smoked sausage or bratwurst, this would make a nice lunch entree.
2 c. jicama, sliced into small sticks
½ carrot, peeled and sliced
2 T. red bell pepper, sliced
12 black olives (pitted)
1 T. my sofrito sauce (or any garlic/herb blend)
1½ T. Italian or balsamic vinaigrette
DIRECTIONS: Cut jicama, carrot and bell pepper and place in a serving bowl. Add the olives, sofrito and vinaigrette and toss. Chill for about 1 hour before serving.
NUTRITIONAL INFO: Makes 4 servings, each contains:
5.3 g fat
7.67 g carbs, 3.9 g fiber, 3.77 g NET CARBS
.75 g protein
120 mg sodium