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:
By Liz Lederman
Crunchy Beets and Jicama Salad with Tahini Dressing (Vegan, Low-Carb)
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
- Wash and peel the veggies and cut them in thin sticks.
- Wash and chop the parsley. Mix all.
- Add tahini sauce.
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
Vitamin C: 57%; Vitamin A: 1%; Iron: 7%; Calcium: 2%
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