Diabetic Recipes

Southwestern Shredded Salad

(makes 4 servings)

1	large cucumber, peeled, seeded, and shredded

1	large carrot, peeled and shredded

4	ounces jicama (120 g), peeled and shredded

2	plum tomatoes, cored and cut into very fine julienned lengthwise strips

4	leaves butter lettuce, washed and drained

3	tablespoons (45 ml) fresh lemon juice

1	tablespoon (15 ml) olive oil

1	serrano chile pepper, seeded and minced

1	clove garlic minced

2	tablespoons (8 g) shredded fresh basil

Place shredded cucumbers in a strainer and let drain for 15 minutes.
Place lettuce leaves in each of 4 small bowls. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
In a measuring cup, combine lemon juice, olive oil, chile pepper, and garlic. Drizzle over the salads. Sprinkle with basil and serve.

Per serving:	73 calories (42% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 354 mg potassium, 13 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (2 vegetable), 1 fat

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.