Parsley, Celery Leaf, and Jicama Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 6 scallions, thinly sliced
- Carbohydrate 13 g(4%)
- Fat 7 g(11%)
- Fiber 5 g(20%)
- Protein 3 g(5%)
- Saturated Fat 1 g(5%)
- Sodium 269 mg(11%)
- Calories 120
Preparation Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended. Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
Preparation Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended. Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
