Southwestern Shredded Salad
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(makes 4 servings)
| 1 | large cucumber, peeled, seeded, and shredded |
| 1 | large carrot, peeled and shredded |
| 4 | ounces jicama (120 g), peeled and shredded |
| 2 | plum tomatoes, cored and cut into very fine julienned lengthwise strips |
| 4 | leaves butter lettuce, washed and drained |
| 3 | tablespoons (45 ml) fresh lemon juice |
| 1 | tablespoon (15 ml) olive oil |
| 1 | serrano chile pepper, seeded and minced |
| 1 | clove garlic minced |
| 2 | tablespoons (8 g) shredded fresh basil |
- Place shredded cucumbers in a strainer and let drain for 15 minutes.
- Place lettuce leaves in each of 4 small bowls. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
- In a measuring cup, combine lemon juice, olive oil, chile pepper, and garlic. Drizzle over the salads. Sprinkle with basil and serve.
| Per serving: | 73 calories (42% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 354 mg potassium, 13 mg sodium |
| Diabetic Exchanges: | 1/2 carbohydrate (2 vegetable), 1 fat |
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