Recipe courtesy of Bobby Flay
Fresh Fruit and Vegetable Salad with Chile and Lime
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 13 g
- Sugar
- 50 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1360 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 13 g
- Sugar
- 50 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1360 mg
Ingredients
Directions
Special equipment:
melon baller- Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.
- Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.
- Cover and marinate in the refrigerator for at least 30 minutes before serving.
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