Shrimp, Jicama and Chile Vinegar Salad

This salad is very easy to make and very refreshing on a hot summer day.

Step: 1

Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.

Step: 2

Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.

Step: 3

Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.

Step: 4

Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

Step: 5

Mound marinated jicama in the center of the plate and top with marinated shrimp.

Step: 6

Pour remaining 1/3 of the dressing over salad.

Per Serving: 260 calories; protein 25.3g; carbohydrates 35.8g; fat 1.7g; cholesterol 221.3mg; sodium 1103.7mg.

Product salad is one of the nicest salads to make . It is more in fibre and water content . As fruits contain natural sugar , you must have them for eat in mornings . The sugar can will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.