Alex Lau
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Ingredients
8 Servings
1
large jicama, peeled, cut into ½-inch-thick sticks
4
Persian cucumbers, quartered lengthwise
1
14-ounce can hearts of palm, drained, halved lengthwise if large
1
lime, halved crosswise, seeds removed
1
tablespoon Tajín Clásico seasoning or other spice mix
Flaky sea salt
Preparation
Step 1
Place jicama, cucumbers, and hearts of palm cut sides up on cutting board and squeeze lime halves over. Sprinkle with Tajín and season with salt.
Step 2
Arrange vegetables upright in tall glasses or jars to serve.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 9 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 180
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