Jicama and watermelon salad

Delight in a refreshing jicama and watermelon salad, bursting with crisp textures, sweet flavors, and zesty dressing. Perfect for a light, summer dish.

Ingredients:

• 2 heads butter lettuce
• 2 oranges, peeled, segmented
• 1 piece jicama, peeled, cut into matchstick size pieces
• 1 wedge red seedless watermelon, peeled, cut into batons
• 12 nicoise olives, pitted, halved
• 2 teaspoons crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup citrus-cumin vinaigrette
• 1/4 cup toasted sunflower seeds
• Small handful edible flowers

Instructions:

1. Discard the outer, deep green leaves from the butter lettuce heads. Utilize 2 to 3 leaves of lettuce per salad to form a cup shape. Position 3 orange segments around each butter lettuce cup. Fill the cup with jicama, watermelon, olives, feta cheese, and cranberries. Just before serving, add the vinaigrette, sunflower seeds, and edible flowers to complete the salad.

Summary:

• Calories: 1198 kcal
• Fat: 58 g
• Protein: 23 g
• Carbs: 166 g
• Potassium: 2888 mg
• Magnesium: 301 mg