Pear & Jicama Salad

Pear & Jicama Salad

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From: Diabetic Living Magazine

A memorable fruit salad that comes together in just 30 minutes? Try this simple recipe and impress your guests—they'll love the combination of fruit (pear and grapes) and crunch (jicama, celery, and walnuts), all mixed up in a creamy lime-yogurt dressing.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon agave nectar
  • ¼ teaspoon ground pepper
  • 1½ cups diced red pear (about 1½ medium)
  • 1½ cups peeled jicama julienne sticks ( ½ large)
  • ½ cup seedless grapes, halved
  • ½ cup chopped celery (1 stalk)
  • ⅓ cup chopped walnuts, toasted (see Tip)
  • 1 tablespoon chopped fresh mint

Preparation

  • Prep

  • Ready In

  1. For dressing, stir together yogurt, lime juice, agave nectar, and pepper in a small bowl; set aside.
  2. Toss together diced pear, jicama, grapes, celery, walnuts, and mint in a large bowl. Add dressing; toss to coat fruit mixture. Serve immediately.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 103 calories; 4 g fat(0 g sat); 4 g fiber; 15 g carbohydrates; 3 g protein; 14 mcg folate; 0 mg cholesterol; 8 g sugars; 104 IU vitamin A; 11 mg vitamin C; 44 mg calcium; 1 mg iron; 16 mg sodium; 180 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 fruit

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