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Strawberry Jicama Cucumber Salad diabetes friendly recipe { ?>

Strawberry Jicama Cucumber Salad

Meets nutrition guidance set by the American Diabetes Association®

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Makes 4 servings Calories 110 Prep Time 15 minutes Total Time 15 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

2 packets Splenda® Stevia Sweetener

2 cups strawberries, hulled and quartered

1 jicama, peeled and diced

1 medium cucumber, peeled and diced

1 small jalapeno, seeded and minced

1 tablespoon minced cilantro

1 teaspoon poppy seeds

Nutrition Info Per Serving

Serving Size: 1 cup salad

Calories 110
Total Fat 4g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 5mg
Total Carbs 18g
Dietary Fiber 7g
Sugars 7g
Added Sugars 0g
Protein 2g
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Instructions

  1. In a bowl, combine lime juice, olive oil, and Splenda Stevia Sweetener; whisk until sweetener is dissolved and dressing is blended.
  2. Add strawberries, jicama, cucumber, jalapeno, and cilantro. Toss gently to coat with dressing.
  3. Sprinkle with poppy seeds.

Made With

Splenda Stevia Packets - Front

Splenda® Stevia Sweetener Packets

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Nutrition Info Per Serving

Serving Size: 1 cup salad

Calories 110
Total Fat 4g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 5mg
Total Carbs 18g
Dietary Fiber 7g
Sugars 7g
Added Sugars 0g
Protein 2g
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