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Ingredientes
- dressing:
- 1/2 c. fresh orange juice
- 2 Tbsp. fresh lime juice
- 1 x jalapeno chile seeded and chopped
- 3 Tbsp. extra virgin olive oil
- 4 sm ripe cantaloupes (or possibly other small sweet melons)
- 1 lrg jicama peeled and cut into sticks
- 1 lb bay shrimp
- 6 x fresh mint leaves coarsely minced 1/2 c. minced fresh coriander
- 1/2 c. minced fresh parsley
- 1 x salt and freshly grnd pepper to taste
- 8 x fresh mint sprigs for garnish
Direcciones
- In a small bowl whisk all dressing ingredients together till well blended.
- Cut melons in half and scoop out flesh with a melon baller reserving shells.
- In a large bowl combine melon with jicama shrimp mint leaves coriander and parsley.
- Toss with dressing and add in salt and pepper.
- Serve in melon shells garnished with mint.
- A member of the morning glory family jicama is a cousin to the sweet potato and a native of Mexico and South America. Like warm pretzels on the sidewalks of New York jicama is a street food in its homeland served with a squeeze of lime and a shake of fiery chile pwdr. Low in starch and calories it is a good foundation for a slender salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2005g | |
| Calories 1408 | |
| Calories from Fat 445 | 32% |
| Total Fat 50.26g | 63% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 689mg | 230% |
| Sodium 770mg | 32% |
| Potassium 3537mg | 101% |
| Total Carbs 137.1g | 37% |
| Dietary Fiber 57.4g | 191% |
| Sugars 48.72g | 32% |
| Protein 103.8g | 166% |
