Serves: 8

Prep Time:  20 Minutes

Nutrition:  263 cal, 11g fat, 16g carbohydrate, 25g protein

In Mexico, thinly sliced jicama (pronounced HEE-kah-mah) sprinkled with fresh lime juice and salt, makes a quick, crisp, finger-food snack, and a great inspiration for this refreshing main dish salad. Marinated with south-of-the-border flavors, jicama, cucumber and bell pepper, tossed with shrimp — a seafood favorite from the Gulf coast — transforms into a colorful, nutrient-rich main dish salad.

Ingredients:

1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks

1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced

½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks

½ small red onion, thinly sliced

¼ cup finely-chopped fresh cilantro or parsley leaves

1½ pound large or jumbo shrimp, steamed, peeled (deveined, if desired)

8 cups shredded leaf lettuce

Lime wedges, for garnish

Dressing

Juice from 2 limes

1 tablespoon honey

1 teaspoon lime peel, grated

1 clove garlic, minced

¼ teaspoon red pepper flakes

Salt substitute to taste

¼ cup canola oil

How to Prepare:

Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp.

To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt substitute in a small bowl; mix together. Add the oil; whisk well to blend the ingredients.

Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients.

Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors.

Arrange the salad over lettuce. Garnish with lime wedges.

Contributor: Roberta Duyff, MS, RD, FAND

For Additional Recipes: www.weightwellnessonline.com