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Broccoli Salad with Jicama and Avocado Dressing
A beautiful, crisp broccoli salad with jicama, red onion, carrots and peas smothered in a creamy avocado dressing.
Servings: 8
Calories: 108 kcal
Course:
Salad
Cuisine:
Vegan
Ingredients
- 5 cups broccoli (cut into small pieces - about 1"-2" in size)
- 4 carrots
- 1 cup Jicama (diced)
- 1/2 red onion (small)
- 1 1/2 cups peas (fresh or defrosted frozen)
- 1 cup pumpkin seeds (roasted and salted)
Instructions
- Shred the carrots.
- Dice the onion.
- Combine all salad ingredients in a large bowl.
- Pour dressing over salad and mix to combine. We love this with my Zingy Avocado Dressing.
- Sprinkle with pumpkin seeds.
Cup of Yum
Notes
- AIP: Replace the peas with asparagus for AIP.
- Pumpkin Seed Alternative for AIP: Use red grapes, organic tiger nuts, or organic plantain chips instead of pumpkin seeds for AIP.
- THM: This recipe is a crossover for those on the Trim Healthy Mama plan.
- AIP: Replace the peas with asparagus for AIP.
- Pumpkin Seed Alternative for AIP: Use red grapes, organic tiger nuts, or organic plantain chips instead of pumpkin seeds for AIP.
- THM: This recipe is a crossover for those on the Trim Healthy Mama plan.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
43mg
(2%)
Potassium
443mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
5662IU
(113%)
Vitamin C
67mg
(74%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Net Carbohydrates
9g
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 43mg | 2% |
| Potassium | 443mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5662IU | 113% |
| Vitamin C | 67mg | 74% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
| Net Carbohydrates | 9g |
* Percent Daily Values are based on a 2,000 calorie diet.