Food & Wine Beet, Fennel And Jicama Salad With Macadamia Nut Dressing Recipe

Keto Friendliness Gauge

Net Carbs are 5% of calories per serving, at 8g per serving. This food is keto-friendly.

How keto-friendly is Food & Wine Beet, Fennel And Jicama Salad With Macadamia Nut Dressing? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food & Wine Beet, Fennel And Jicama Salad With Macadamia Nut Dressing Recipe

  • Net Carbs are 5% of calories per serving, at 8g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food & Wine Beet, Fennel And Jicama Salad With Macadamia Nut Dressing Recipe Nutrition Label

Nutrition Facts

Serving Size: 2 servings   ( 161 g )
Amount Per Serving
Calories: 165
Total Fat: 13g
Saturated Fat: 2g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 372mg
Total Carbohydrates: 13g
Dietary Fiber: 5g
Sugar: 5g
Protein: 3g
Calcium: 46mg Iron: 2mg
Potassium: 424mg Vitamin A: 26mcg
Vitamin C: 18mg Vitamin D: 0mcg

Ingredients

  • 1/4 cup macadamia nuts
  • 1 tablespoon water
  • 1/4 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1/2 cup diced peeled jicama
  • 1/2 cup diced fennel
  • 1/2 cup diced peeled raw beets
  • 1/4 cup chopped Belgian endive
  • 4 cherry tomatoes, chopped
  • Salt and freshly ground pepper

Instructions

Visit Food & Wine's website to view the recipe instructions. (Via Edamam)