Apricot, Berry, and Jícama Salad with Honey-Lime Dressing
The flavors of this salad go well with honey-glazed grilled chicken or pork chops.
3.6
(13)
Recipe information
Yield
Makes 6 servings
Ingredients
8 ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces
1 1-pint basket strawberries, hulled, cut into 1/2-inch pieces
1 1/2-pint basket fresh blueberries
1 1/2-pint basket fresh raspberries
1 1/2 cups 1/2-inch pieces peeled jicama
2 teaspoons minced seeded jalapeño chili
3 tablespoons fresh lime juice
3 tablespoons honey
1 tablespoon vegetable oil
2 tablespoons roasted salted sunflower seeds
Preparation
Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.
Nutrition Per Serving
Per serving: calories
139; total fat
4 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
