Servings: 6

ingredients:

• 2 large jicama bulbs (or 2 lbs)

• 2 celery stalks

• 5 boiled eggs, chopped

• ¼ cup mayo 

• ¼ cup red onion, diced 

• 1 large dill pickle, diced or 4 pickle spears 

• 1 tbsp yellow mustard

• ½ tbsp powdered sweetener or 2 drops stevia 

• 1 stalk green onion, sliced 

• Salt and pepper to taste

• Optional Topping: Paprika or cayenne pepper

Directions: 

1. Using a medium stockpot, peel and dice your jicama into 1 inch cubes. 

2. Boil for about 6-7 minutes or until fork tender. Drain and add into a large mixing bowl

3. In a separate bowl, make your dressing by adding the rest of your ingredients and mix.

4. Mix dressing with jicama. 

5. Cover and refrigerate for an hour. Enjoy! 

Nutrition:

Nutrition per serving:

• Calories - 238

• Fat - 18g

• Protein - 8g

• Total Carbs - 8g 

• Net Carbs - 4g

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