Diabetes Forecast

Crunchy Snow Pea Salad With Jicama and Cherry Tomatoes

Per Serving

Crunchy Snow Pea Salad With Jicama and Cherry Tomatoes

Makes: 4
Serving Size: 1 cup
Calories 125
Fat 10 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 3 g
Sugars 3 g
Cholesterol 0 mg
Sodium 150 mg
Potassium 275 mg
Protein 2 g
Phosphorus 40 mg
Choices: Vegetable 1, Fat 2
  • Makes: 4
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


1 cup washed, trimmed fresh snow peas
5 large radishes, trimmed (about 1/2 cup)
1/2 med. peeled jicama (about 3/4 cup)
1 cup cherry tomatoes
2 cups washed, chopped romaine lettuce
2 Tbsp. fresh lemon juice
1 garlic clove, minced (1 tsp.)
1/2 tsp. Dijon mustard
3 Tbsp. olive oil
1/4 tsp. kosher salt
Freshly ground black pepper to taste


  1. Slice each snow pea in thirds on the diagonal. Cut each radish in half and then thinly slice. Slice the jicama into 1/2-inch-wide strips, then cut into 1/2-inch cubes. Cut each cherry tomato in half.
  2. Place the snow peas, radishes, jicama, and cherry tomatoes in a bowl. Add the romaine lettuce and toss.
  3. In a small bowl, whisk together the dressing ingredients and add to the vegetables. Toss again and serve.
Technique: Adding Crunchy Veggies
Jicama (pronounced HEE-kuh-muh), a root vegetable that looks like a turnip, has fibrous tan skin. The raw flesh is crisp and juicy.

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