Crunchy Beets and Jicama Salad with Tahini Dressing (Vegan, Low-Carb)

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I love my salads to be colorful and textured. And simple. This lectin free, nutritious crunchy beets and jicama salad is made of four main ingredients: raw red beets, raw yellow beets, raw jicama and parsley, and topped with tahini dressing.

Further Food Nutritionist Commentary:

This beet and jicama salad is pretty, crunchy and absolutely delicious! Each Serving is 120 calories with only 2g of fat so this is perfect as a side salad that will not overshadow your meal or have a larger portion as your main dish. Beets are an excellent source of antioxidants, providing almost 60% of your daily Vitamin C needs per serving and 10g of fiber!

By Liz Lederman

Crunchy Beets and Jicama Salad with Tahini Dressing (Vegan, Low-Carb)

  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Servings: 2-4

Ingredients

1 small to medium red beetroot
1 small to medium yellow beetroot
1 small to medium jicama
1 bunch of fresh parsley
1/4 cup homemade tahini-garlic sauce

 

Instructions

  1. Wash and peel the veggies and cut them in thin sticks.
  2. Wash and chop the parsley. Mix all.
  3. Add tahini sauce.
Wash and peel the veggies and cut them in thin sticks. Wash and chop the parsley. Mix all. Add tahini sauce.

Nutrition Information

Per Serving: Calories: 120; Total Fat: 2 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 195 mg; Potassium: 324 mg; Carbohydrate: 23 g; Fiber: 10 g; Sugar: 5 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 57%; Vitamin A: 1%; Iron: 7%; Calcium: 2%

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