Home » Papaya-Avocado Salad
Papaya-Avocado Salad
From EatingWell: April/May 2006
Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.
4 servings, about 2/3 cup each
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 1 medium papaya, diced
- 1 medium avocado, diced
- 3/4 cup diced jicama
- 2 tablespoons chopped toasted walnuts
- 2 tablespoons low-fat raspberry vinaigrette
Preparation
- Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.
Nutrition
Per serving: 118 calories; 8 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 25 mg sodium; 301 mg potassium.
Nutrition Bonus: Vitamin C, fiber, folate, potassium, magnesium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 vegetable, 1 1/2 fat
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Recipe Categories
- Publication
- April/May 2006
- Type of Dish
- Salad, side/appetizer
- Total Time
- 15 minutes or less
- Preparation/ Technique
- No-cook
- Health & Diet Considerations
- Gluten free
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Servings
- 4
- Ease of Preparation
- Easy
- Ethnic/Regional
- Caribbean
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