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Arugula & Jicama Salad

Name: Arugula & Jicama Salad
Prep time: 15

(9 votes, average: 3.78 out of 5)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Arugula is actually a member of the cancer-fighting cruciferous vegetable family. That alone makes it a wonderful salad choice, but add vitamin C-rich jicama to the mix and you have an utterly delicious simple...

2 tablespoons olive oil
1 tablespoon white balsamic vinegar (see Chef Tips)
1 stem tarragon, leaves stripped and lightly chopped
1 1/2 medium jicama, peeled and thinly julienned
4 cups baby arugula
1/2 teaspoon salt (or to taste)
Pink peppercorns (optional)

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Nutrition Facts

Calories

324 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

47 g

Sugar

11 g

Fiber

25 g

Protein

5 g

Sodium

608 mg

Directions

In a bowl, whisk the olive oil, vinegar and salt together. Stir in the tarragon. Add the jicama and toss to mix. Set aside in a cool place until you are ready to eat. Pile the arugula on top and toss together. Eat immediately.

Chef Tips

If you can’t find white balsamic vinegar, as a substitute add 1 teaspoon honey to 1 tablespoon of white wine vinegar and blend with the other dressing ingredients.

If you can’t find fresh tarragon, don’t use dried. The taste is too strong. It’s better to use a little fresh parsley or cilantro if you like it.

Unlike black or white peppercorns, pink peppercorns are very soft and can be eaten whole, so don’t be tempted to substitute!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.