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Name: Jicama Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 jicama, cubed; 1 – 2 avocados cut into large cubes; 3 stalks celery thinly sliced; 2 – 3 green onions chopped; 1 red bell pepper diced; 3/4 cup macadamia nuts; 1 1/2 teaspoon salt; 2 tablespoons lemon juice or apple cider vinegar; 1/4 teaspoon mustard seed powder; 1/8 teaspoon turmeric; 1 teaspoon dill; Optional - 4 dates pitted and soaked for 20 minutes in 3/4 cup water retain soak water. Blend this with the sauce.

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INGREDIENTS

1 jicama, cubed
1 – 2 avocados ; cut into large cubes
3 stalks celery thinly sliced
2 – 3 green onions ; chopped
1 red bell pepper ; diced
3/4 cup macadamia nuts
1 1/2 teaspoon salt
2 tablespoons lemon juice or apple cider vinegar
1/4 teaspoon mustard seed powder
1/8 teaspoon turmeric
1 teaspoon dill
Optional - 4 dates ; pitted and soaked for 20 minutes in 3/4 cup water retain soak water. Blend this with the sauce.

INSTRUCTIONS

Place first 5 ingredients in a large bowl.

Blend the other ingredients, except for the dill, in a high speed blender until smooth.

Add the dill to the blender and blend just until incorporated.

Add the sauce to the bowl and stir.

Chill.

NOTES

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Nutrition

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Serving Size: 1 (220g)
Recipe Makes: 1

Calories: 755
Calories from Fat: 684 (91%)

Amt Per Serving		% DV

	Total Fat 76g	101 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 58.9g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 9.2mg		0 %
Potassium 638.4mg		17 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 10.9g	44 %
	Sugars, other 10.8g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 755

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