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Jicama Pomelo Salad with Balsamic Basil Vinaigrette (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
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Ingredients


Instructions

  1. Place baby lettuce leaves in a bowl.
  2. Add pomelo and jicama.
  3. In a small dish, whisk together olive oil, balsamic vinegar, basil leaves, black pepper and cumin. Drizzle dressing over salad and toss together.
  4. Garnish with pinenuts.
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 73
  • Sugar: 4 g
  • Sodium: 7 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 1 g