Radish & Jicama Tabbouli

10 15 184
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Radish & Jicama Tabbouli
Health Highlights


1 bunch Parsley, fresh (chopped)
3 medium Radish (finely chopped)
227 gm Jicama (peeled, finely chopped)
2 medium Carrots (finely chopped)
8 olive(s) Kalamata olives (minced)
1 tbsp Mint, fresh (minced)
1/4 cup Extra virgin olive oil
2 tbsp Apple cider vinegar
1/2 whole lemon(s) Lemon juice
1 pinch Salt (to taste)


Combine all the chopped veggies (parsley, radish, jicama, carrot, cucumber and mint) in a large bowl.

Toss with the olive oil, apple-cider vinegar, lemon and salt.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 184
Calories from fat 136
Calories from saturated fat 18.8
Total Fat 15.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 236 mg
Potassium 373 mg
Total Carbohydrate 12.9 g
Dietary Fiber 5.3 g
Sugars 4.3 g
Protein 1.8 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources


Meal Type(s)