Salted Caramel Jicama Salad

I try my best to come up with new and exciting recipes so you guys don't get bored with the same old same old such as grilled chicken salad. Don't get me wrong... I love grilled chicken salad, but sometimes you need a little bit of variety. I could not stay on track if I had grilled chicken salad everyday.


I was craving a yummy sweet treat that would fit into the 5 and 1 plan but as part of my Lean and Green option. There  aren't too many of those, but I found one.

Jicama is juicy, crunchy, nutty and slightly sweet. It's flavor reminds me of chowing down a savory apple. I decided to try it in a fruit salad, although it isn't a fruit. It is actually a root veggie.

This is a great substitute for a delicious caramel apple salad using lower carb jicama instead. It turned out delicious!

Look at that yummy goodness! Topped with roasted walnuts!

This dessert had all the yummy flavors of a caramel apple salad, but without the carbs.

Jicama is quickly becoming a favorite veggie of mine. Being only 25 calories and providing 3 grams of fiber per half cup, I think I am in love!

You do need to cut the tough brown skin off with a sharp knife. Don't use a vegetable peeler since the skin is thick and tough. You will get better and safer results using a chef knife.

Trim a slice off the top and the bottom so that the jicama is sitting on a flat surface. This makes it safer and sturdier for cutting away the skin. Once you remove the skin, chop the jicama into 1 inch pieces.

Put jicama in a medium sized bowl. Add plain Greek yogurt. I used Fage 2% plain Greek yogurt. The yogurt gives this it's creamy goodness!

Add vanilla extract to the mixture.

Then add ground cinnamon. I used Sinful Cinnamon Blend from Stacey Hawkins because it is made up of citrus peel and other warm spices. I absolutely love her seasoning blends! Check it out over HERE!

Add stevia or your favorite brand of sweetener. I like to use the packets of NuStevia which I get from Amazon. Click HERE for the link.

Add Walden Farms caramel syrup.

I only used 1 tbsp for the mixture but feel free to add more if you like.

Stir in roasted walnuts. Don't skip the toasting! Toasting really brings out the flavor of the nuts. It gives them a richer and deeper taste.

Pour the mixture into a small casserole dish. Drizzle with one more tbsp of caramel syrup and sprinkle toasted walnuts on top. 

Lastly, sprinkle coarse sea salt on top.

Enjoy this guilt free dessert!

Salted Caramel Jicama Salad

3 cups raw jicama, peeled and chopped (6 Greens)
1 1/2 cups 2% plain Fage Greek yogurt (1 Lean)
1/2 tsp vanilla extract (1/2 Condiment)
1/2 tsp ground cinnamon (1 Condiment)
1 packet stevia (1 Condiment)
2 tbsp Walden Farms caramel syrup, divided (1 Condiment)
1/2 tsp coarse sea salt (2 Condiments)
28 walnut halves (4 Snacks)

How to taste walnut halves:
Preheat oven to 350 degrees. Line a baking sheet with foil for easy clean up. Spread walnut on prepared baking sheet in a single layer. Roast for 5 to 10 minutes. Frequently stir the nuts to ensure even baking. Nuts are done when they appear a shade darker and smell toasted. Let cool and then chop. Set aside.

Combine chopped jicama, yogurt, vanilla extract, cinnamon, stevia, 1 tbsp caramel syrup and half of the chopped walnuts in a medium bowl. Stir until jicama is evenly coated.

Pour into a serving dish. Drizzle 1 tbsp caramel syrup on top and then top with the other half of walnuts. Sprinkle sea salt on top.

Serve immediately.

4 Servings with 
1/4 Leaner Lean, 1 1/2 Greens, 1.4 Condiments and 1 Snack per Serving

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