Since the only 'Orange' in this is rind, it's appropriate for all phases
1 large jicama (about 1 pound), peeled
4 tablespoons sunflower or olive oil
1 tablespoon red wine vinegar
2 teaspoons grated orange rind
1/4 packet sugar substitute
Salt
Shred jicama using the large holes of a four sided standing grater. In a bowl, whisk together oil, vinegar, orange rind, and sugar substitute. Add jicama and toss well to coat. Season to taste with salt.
Makes 6 servings
Total carbs per serving: 6
Fiber per serving: 3
Net carbs per serving: 3
Jicama-Orange Salad
