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Jicama, Avocado & Cabot Cheddar Salad with Lime Dressing
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Nutrition Analysis
| Calories | 220 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 481mg |
| Carbohydrates | 28g |
| Dietary Fiber | 11g |
| Protein | 12 |
| Calcium | 270mg |
*Nutrition analysis for Cabot Sharp Light Cheddar.
1 medium jicama
3 medium carrots
1/2 small red onion
1/4 cup fresh lime juice
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup coarsely chopped fresh cilantro
4 ounces Cabot Sharp Light Cheddar or Sharp Extra Light Cheddar, grated* (about 1 cup)
1/2 small avocado, peeled and diced
1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3. Mound mixture on four plates and top each with some of cheese and avocado.
