Mexican Jicama Mango Salad

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This Mexican jicama and mango salad is light, refreshing, and tangy. It is perfect for summer gatherings, potlucks, and parties. It is also great for tacos and as a side dish.

Prep Time20

Total Time20

Course: Brunch, lunch, Salad

Cuisine: Mexican

Keyword: Jicama and mango salad, Jicama Salad

Servings:

Calories: 138kcal

Equipment

Ingredients

2 Jicama medium, julienned
2 Mango diced and juicy
1 Red bell pepper diced
1 Jalapeno diced, oprtional
1 bunch Cilantro medium, chopped
1 bunch Greene onion
2 Limes juiced
2 tbsp avocado oil
Red pepper flakes to taste
Salt to taste

Instructions

Prepare the jicama: Using a vegetable peeler, remove the thin skin from the jicama and cut it into julienned pieces.
Dice the mango: Using a sharp knife cut the fresh mango into smaller dice.
Chop the vegetables: Dice the red bell pepper and jalapeno, slice the green onion, and finely chop the fresh cilantro. You can also use red onion instead of green onion.
Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, chili powder, cayenne pepper and salt.
Combine everything: Add all the salad ingredients to a large mixing bowl, pour the dressing over the top, and toss well to combine.
Chill and serve: Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Nutrition