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Pico de Gallo Salad

Pico de Gallo Salad
  • Prep 25 min
  • Total 25 min
  • Servings 6
Pico de gallo has Spanish origins, meaning a relish made of chopped ingredients like jicama, oranges, onions, peppers and cucumbers. Enjoy this tasty take!
Updated June 3, 2013

Ingredients

Dressing

  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Salad

  • 2 oranges, peeled, sliced crosswise
  • 1/2 cucumber, thinly sliced
  • 1 small red and/or yellow bell pepper, cut into thin strips
  • 1/2 medium jicama, peeled, julienned (matchstick-cut) 3x1/4x1/4 inch (about 2 cups)
  • 1/8 teaspoon chili powder, if desired
  • Fresh cilantro sprigs, if desired

Steps

  • 1
    In blender, place all dressing ingredients. Cover; blend until smooth.
  • 2
    On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.

  • Peeling cucumbers isn't necessary unless the peel is tough or heavily waxed.
  • Prepare the dressing a few days in advance and store it, covered, in the refrigerator. Prepare the salad ingredients a day ahead, and refrigerate them separately in small plastic bags. Just before serving, arrange the salad on a platter. Shake the dressing well, and drizzle it over the salad.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
220mg
6%
Total Carbohydrate
12g
4%
Dietary Fiber
4g
17%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
90%
90%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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