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Strawberry Jicama Cucumber Salad

Name: Strawberry Jicama Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Diabetes-Friendly Recipes, Other, Salads
Ingredients: 2 tablespoons lime juice; 1 tablespoon extra-virgin olive oil; 2 packets Splenda® Stevia Sweetener; 2 cups strawberries, hulled and quartered; 1 jicama, peeled and diced; 1 medium cucumber, peeled and diced; 1 small jalapeno, seeded and minced; 1 tablespoon minced cilantro; 1 teaspoon poppy seeds

Makes 4 servings Calories 110 Prep Time 15 minutes Total Time 15 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

2 packets Splenda® Stevia Sweetener

2 cups strawberries, hulled and quartered

1 jicama, peeled and diced

1 medium cucumber, peeled and diced

1 small jalapeno, seeded and minced

1 tablespoon minced cilantro

1 teaspoon poppy seeds

Nutrition Info Per Serving

Serving Size: 1 cup salad

Calories	110
Total Fat	4g
Saturated Fat	0.5g
Cholesterol	0mg
Sodium	5mg
Total Carbs	18g
Dietary Fiber	7g
Sugars	7g
Added Sugars	0g
Protein	2g

Instructions

In a bowl, combine lime juice, olive oil, and Splenda Stevia Sweetener; whisk until sweetener is dissolved and dressing is blended.
Add strawberries, jicama, cucumber, jalapeno, and cilantro. Toss gently to coat with dressing.
Sprinkle with poppy seeds.